Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

✍ Scribed by Slađana Žilić; Gül Akıllıoğlu; Arda Serpen; Miroljub Barać; Vural Gökmen

• Book ID: 118446909
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 315 KB
• Volume: 49
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.06.031