High Metal Chelating Properties from Rapeseed Meal Proteins to Counteract Lipid Oxidation in Foods: Controlled Proteolysis and Characterization.

Autor:	Durand, Erwann1,2 (AUTHOR) erwann.durand@cirad.fr, Beaubier, Sophie3 (AUTHOR), Fine, Frederic4 (AUTHOR), Villeneuve, Pierre1,2 (AUTHOR), Kapel, Romain3 (AUTHOR) romain.kapel@univ-lorraine.fr
Zdroj:	European Journal of Lipid Science & Technology. Jun2021, Vol. 123 Issue 6, p1-12. 12p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu