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  • Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine haemoglobin by sub-critical water hydrolysis [2016]

    Category:
    Artículos
    Authors:
    Carlos Álvarez García , B. K. Tiwari , Manuel Rendueles de la Vega , José Mario Díaz Fernández
    Date:
    01 of January of 2016
    It Is a Part of:
    LWT - Food Science and Technology