Artigo
Acesso aberto
Revisado por pares
Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems
2017; Elsevier BV; Volume: 101; Issue: 1 Linguagem: Inglês
10.3168/jds.2017-13194
ISSN1529-9066
AutoresKholoud Awad Al-Shamsi, Priti Mudgil, Hassan Mohamed Hassan, Sajid Maqsood,
Tópico(s)Meat and Animal Product Quality
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