Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations
- Nieto, G.
- Castillo, M.
- Xiong, Y.L.
- Álvarez, D.
- Payne, F.A.
- Garrido, M.D.
ISSN: 0309-1740
Année de publication: 2009
Volumen: 83
Número: 1
Pages: 24-30
Type: Article