Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis

dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Álvarez García, Carlos
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2015-02-02T11:43:21Z
dc.date.available	2015-02-02T11:43:21Z
dc.date.issued	2014
dc.identifier.citation	Journal Of Agricultural And Food Chemistry, 62(32), p. 8179-8186 (2014); doi:10.1021/jf405575c
dc.identifier.issn	0021-8561
dc.identifier.issn	1520-5118
dc.identifier.uri	http://hdl.handle.net/10651/29330
dc.description.sponsorship	Programa Severo Ochoa (Principado de Asturias, españa)
dc.format.extent	p. 8179-8186
dc.language.iso	eng
dc.relation.ispartof	Journal Of Agricultural And Food Chemistry
dc.rights	©,
dc.source	WOS:000340440500024
dc.source.uri	http://pubs.acs.org/doi/abs/10.1021/jf405575c
dc.title	Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis
dc.type	journal article
dc.identifier.doi	10.1021/jf405575c
dc.relation.publisherversion	http://dx.doi.org/10.1021/jf405575c

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