Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine haemoglobin by sub-critical water hydrolysis
Publication date:
2016
Publisher version:
Citación:
LWT - Food Science and Technology, 73, p. 280-289 (2016); doi:10.1016/j.lwt.2016.06.024
Descripción física:
p. 280-289
ISSN:
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