Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time - Concepedia

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Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time

46

Citations

34

References

2009

Year

Žužana Vaštag, Ljiljana Popović, Senka Popović, Vera Krimer, Draginja Peričin

Food and Bioproducts Processing

Food ChemistryEngineeringBiochemistryFood AnalysisBiochemical EngineeringBiotechnologyAlternative Protein SourceBiomolecular Engineering

References

	Year	Citations

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