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

Food Hydrocolloids - Tập 97 - Trang 105222 - 2019
Zhaojun Zheng1, Jiaxin Li1, Jinwei Li1, Hong Sun1, Yuanfa Liu1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China

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Food Hydrocolloids

Tập 97

105222

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