Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities
- Date de publication : 2017-01-01
Référence
Perreault, V., Henaux, L., Bazinet, L., Doyen, A. 2017. Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities. Food Chem., 221:1805-1812.
Information Complémentaire
Lien vers l'article: www.sciencedirect.com/science/article/pii/S0308814616317782
