Repositorio Institucional de la Universidad de Oviedo

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

Author:

Álvarez García, Carlos; Tiwari, B. K.; Rendueles de la Vega, Manuel; Díaz Fernández, José Mario

Publication date:

2016

Publisher version:

http://dx.doi.org/10.1016/j.lwt.2016.06.024

Citación:

LWT - Food Science and Technology, 73, p. 280-289 (2016); doi:10.1016/j.lwt.2016.06.024

Descripción física:

p. 280-289

URI:

http://hdl.handle.net/10651/39858

ISSN:

0023-6438

DOI:

10.1016/j.lwt.2016.06.024