Optimization of the Preparation of Antioxidative Peptide from Walnut Protein with Enzymolysis Technology

Kang Wei-li; Tang Jun-hu; Jing Si-qun

doi:10.13995/j.cnki.11-1802/ts.2010.12.015

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (12) : 94-99. DOI: 10.13995/j.cnki.11-1802/ts.2010.12.015

Food and Fermentation Industries

Optimization of the Preparation of Antioxidative Peptide from Walnut Protein with Enzymolysis Technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(12): 94-99 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.12.015

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