Chemical characteristics and antioxidant properties of wheat gluten hydrolysates produced by single and sequential enzymatic hydrolyses using commercial proteases and their application in beverage system
Crossref DOI link: https://doi.org/10.1007/s11694-018-9987-x
Published Online: 2018-11-24
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choi, Yumi
Lim, Taehwan
He, Yue
Hwang, Keum Taek http://orcid.org/0000-0002-0823-9441
Funding for this research was provided by:
Anhui Ruifuxiang Company (1604b0602002)
Text and Data Mining valid from 2018-11-24
Article History
Received: 26 March 2018
Accepted: 22 November 2018
First Online: 24 November 2018