Effects of Preparation and Drying Methods on the Antioxidant Activity of Enzymatically Hydrolyzed Porcine Placenta Hydrolysates

Effects of Preparation and Drying Methods on the Antioxidant Activity of Enzymatically Hydrolyzed Porcine Placenta Hydrolysates

10.1080/07373937.2013.808660

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Bibliographic Details
Main Authors: Tang, W.-L., Zhang, M., Adhikari, B., Mujumdar, A.S.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Antioxidant activity
Drying method
Enzymatic hydrolysis
Porcine placenta
Online Access:http://scholarbank.nus.edu.sg/handle/10635/85083
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Institution: National University of Singapore
Description
Summary:10.1080/07373937.2013.808660

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