comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates比较成分和抗氧化活性肽的分数通过超滤的蛋黄蛋白质酶玉米胚芽蛋白酶解物.pdfVIP

  • 7
  • 0
  • 约4.97万字
  • 约 13页
  • 2017-09-12 发布于上海
  • 举报

comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates比较成分和抗氧化活性肽的分数通过超滤的蛋黄蛋白质酶玉米胚芽蛋白酶解物.pdf

comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates比较成分和抗氧化活性肽的分数通过超滤的蛋黄蛋白质酶玉米胚芽蛋白酶解物

Membranes 2011, 1, 149-161; doi:10.3390/membranes1030149 OPEN ACCESS membranes ISSN 2077-0375 /journal/membranes Article Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic H

您可能关注的文档

文档评论(0)

1亿VIP精品文档

相关文档