Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase
Crossref DOI link: https://doi.org/10.1007/s13197-017-2504-0
Published Online: 2017-02-06
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bao, Zhi-jie
Zhao, Ying
Wang, Xiao-ying
Chi, Yu-Jie
Funding for this research was provided by:
Modern Agro-industry Technology Research System of China (CARS-41-K25)
National Natural Science Foundation of China (CN) (31470094)
License valid from 2017-02-06