doi.org/10.1016/j.foodhyd.2019.105222

Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes

..., Yuanfa Liu
53
Food Hydrocolloids12.40
Volume: 97, Pages: 105222 - 105222
Published: Jul 12, 2019
Paper Fields
Paper Details
Title
Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes
DOI
doi.org/10.1016/j.foodhyd.2019.105222
Published Date
Jul 12, 2019
Journal
Food Hydrocolloids
Volume
97
Pages
105222 - 105222
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