Effects of ultra-high pressure on structure and antioxidant activity of whey protein isolates

doi:10.13995/j.cnki.11-1802/ts.022365

PANG Jiakun, ZHENG Yuanrong, LIU Zhenmin, BAO Yi, CHEN Senyi, DANG Huijie

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 72-77.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 72-77. DOI: 10.13995/j.cnki.11-1802/ts.022365

Effects of ultra-high pressure on structure and antioxidant activity of whey protein isolates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 72-77 https://doi.org/10.13995/j.cnki.11-1802/ts.022365

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Received	Published
2019-09-25	2020-02-25
Issue Date
2020-04-07

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