Enhancing the lipolysis-stimulating activity of soy protein using limited hydrolysis with Flavourzyme and ultrafiltration

Food Chemistry - Tập 134 - Trang 1564-1570 - 2012
May-June Tsou1, Shin-Bin Lin2, Chia-Hung Chao3, Wen-Dee Chiang3
1Department of Culinary Arts, Chung Chou University of Science and Technology, 6 Lane 3 Sec. 3 Shanchiao Road, Yuanlin, Changhua 51003, Taiwan, ROC
2Department of Food Science, National I-Lan University, 1 Shenlung Road, I-Lan 26015, Taiwan, ROC
3Department of Food Science, Tunghai University, 181 Sec. 3 Taichung Kan Road, Taichung 40704, Taiwan, ROC

Tài liệu tham khảo

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