Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

  1. Nieto, G.
  2. Castillo, M.
  3. Xiong, Y.L.
  4. Álvarez, D.
  5. Payne, F.A.
  6. Garrido, M.D.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2009

Alea: 83

Zenbakia: 1

Orrialdeak: 24-30

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2009.03.005 GOOGLE SCHOLAR
Datuen iturria: Scopus