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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Année de publication: 2014

Volumen: 62

Número: 32

Pages: 8179-8186

Type: Article

DOI: 10.1021/JF405575C GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus