journal article
oaioai:digibuo.uniovi.es:10651/29330

Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis

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Publication date
1 January 2014
Publisher
Doi

    Abstract

    Programa Severo Ochoa (Principado de Asturias, españa

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    Repositorio Institucional de la Universidad de Oviedo

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    Last time updated on 29/11/2016

    This paper was published in Repositorio Institucional de la Universidad de Oviedo.

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