Antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin

Polish Journal of Food and Nutrition Sciences

Volumn 64, Issue 4, 2014, Pages 227-233

  Karamać, Magdalena ^a   Kulczyk, Anna ^a   Sulewska, Katarzyna ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

antioxidant activity; degree of hydrolysis; faxseed protein hydrolysates; pancreatin

Indexed keywords

EID: 84919652851     PISSN: 12300322     EISSN: 20836007     Source Type: Journal    
DOI: 10.2478/pjfns-2013-0023     Document Type: Article

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