Antioxidant activities and functional properties of tea seed protein hydrolysates (Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis
Crossref DOI link: https://doi.org/10.1007/s10068-014-0282-2
Published Online: 2014-12-31
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Xu
Shen, Shian
Deng, Junlin
Li, Tian
Ding, Chunbang
Text and Data Mining valid from 2014-12-01