Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology

  1. Contreras, M.D.M.
  2. Hernández-Ledesma, B.
  3. Amigo, L.
  4. Martín-Álvarez, P.J.
  5. Recio, I.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2011

Volumen: 44

Número: 1

Pages: 9-15

Type: Article

DOI: 10.1016/J.LWT.2010.06.017 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus