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Antioxidant activity of whey protein hydrolysates in milk beverage system
The aim of the present study was to evaluate the antioxidant activity of flavoured milk enriched with antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate (WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP a...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2014
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444869/ https://ncbi.nlm.nih.gov/pubmed/26028704 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1361-3 |
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