Effect of low-frequency ultrasonic-assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates

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Journal: Journal of Food Quality Year:2017 | Volume:- | Issue:- Page(s): 0-0

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Title

Effect of low-frequency ultrasonic-assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates

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Abstract

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Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate

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APA: Copy

. (2017). Effect of low-frequency ultrasonic-assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates. Journal of Food Quality, -(-), 0-0. SID. https://sid.ir/paper/738491/en

Vancouver: Copy

. Effect of low-frequency ultrasonic-assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates. Journal of Food Quality[Internet]. 2017;-(-):0-0. Available from: https://sid.ir/paper/738491/en

IEEE: Copy

, “Effect of low-frequency ultrasonic-assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates,” Journal of Food Quality, vol. -, no. -, pp. 0–0, 2017, [Online]. Available: https://sid.ir/paper/738491/en

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