Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

E. Aida Peña-Ramos, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

201 Scopus citations

Fingerprint

Dive into the research topics of 'Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties'. Together they form a unique fingerprint.

Food Science