Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems

Autoria(s): Wang JS; Zhao MM; Zhao QZ; Jiang YM
Data(s)

2007
Identificador

http://ir.scbg.ac.cn/handle/344003/971

http://www.irgrid.ac.cn/handle/1471x/15087
Fonte

Wang JS； Zhao MM； Zhao QZ； Jiang YM.Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems,Food Chemistry ,2007,101(4):1658-1663
Tipo

期刊论文
Acesso ao item digital