Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Article number | 20160093 |
| Journal | International Journal of Food Engineering |
| Volume | 13 |
| Issue number | 3 |
| Number of pages | 9 |
| ISSN | 2194-5764 |
| DOIs | |
| Publication status | Published - 2017 |
- antioxidant peptides, pulsed electric field, antioxidant activity, peptide structures
Research areas
ID: 181253056