Antioxidant and antimicrobial activity of lecithin free egg yolk protein preparation hydrolysates obtained with digestive enzymes

Functional Foods in Health and Disease

Volumn 2, Issue 12, 2012, Pages 487-500

  Zambrowicz, Aleksandra ^a   Pokora, Marta ^a   Eckert, Ewelina ^a   Szołtysik, Marek ^a   Dąbrowska, Anna ^a   Chrzanowska, Józefa ^a   Trziszka, Tadeusz ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Antioxidative activity; DPPH; Egg yolk protein; Hydrolysis; Peptides

Indexed keywords

EID: 85019293826     PISSN: 23787007     EISSN: 21603855     Source Type: Journal    
DOI: 10.31989/ffhd.v2i12.69     Document Type: Article

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