Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations
- Gema Nieto
- , Manuel Castillo
- , Youling L. Xiong
- , Daniel Álvarez
- , Fred A. Payne
- , María Dolores Garrido
Producción científica: Article › revisión exhaustiva
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