Enzymatic hydrolysis of oat flour protein isolates to enhance antioxidative properties

被引：0
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作者：
Tsopmo, A. [1 ]
Cooper, A. [2 ]
Jodayree, S. [1 ]
机构：
[1] Food Science and Nutrition Program, Department of Chemistry, Carleton University, Ottawa, ON, K1S5B6, Canada
[2] Integtated Science, Carleton University, 1125 Colonel By Drive, Ottawa, ON, Canada
来源：
Advance Journal of Food Science and Technology | 2010年 / 2卷 / 04期
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页码：206 / 212
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