Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment
化学
水解物
抗氧化剂
羟基自由基
水解
酶水解
酶
食品科学
生物化学
色谱法
作者
Abraham T. Girgih,Dongfang Chao,Lin Lin,Rong He,Stéphanie Jung,Rotimi E. Aluko