Open AccessIncrease of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical
Author(s) -
ParkEun Young,
Kenji Satō
Publication year - 2018
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2018.24.2.013
Subject(s) - hydrolysate , fractionation , egg white , antioxidant , chemistry , food science , chromatography , biochemistry , hydrolysis