Inert and oxidative subcritical water hydrolysis of insoluble egg yolk granular protein, functional properties, and comparison to enzymatic hydrolysis

  1. Marcet, I.
  2. Álvarez, C.
  3. Paredes, B.
  4. Díaz, M.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Argitalpen urtea: 2014

Alea: 62

Zenbakia: 32

Orrialdeak: 8179-8186

Mota: Artikulua

DOI: 10.1021/JF405575C GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus