Optimisation, by Response Surface Methodology, of Degree of Hydrolysis and Antioxidant and Ace-Inhibitory Activities of Whey Protein Hydrolysates Obtained with Cardoon Extract

AuthID
 P-002-JFB
7
Author(s)
Contreras, MM
·
Martin Alvarez, PJ
·
Recio, I
·
Document Type
Article
Year published
2011
Published
in INTERNATIONAL DAIRY JOURNAL, ISSN: 0958-6946
Volume: 21, Issue: 12, Pages: 926-933 (8)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-80052907959
Wos: WOS:000295830900004
Source Identifiers
ISSN: 0958-6946
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