Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein

Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Wang, L. L.
Otros Autores:	Xiong, Y. L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 6 (2008), p. C482-C487
Materias:	Alimentos Carne de cerdo Proteínas Papa Solanum tuberosum Antioxidantes Hidrólisis Oxidación
Publicación relacionada:	Contenido en: Journal of food science

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