Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain

• Autorzy: Shu G. , Mei S. , Zhang Q. , Xin N. , Chen H.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2018
• Tom: 17
• Numer: 3
• Opis fizyczny: p.257-266,fig.,ref.

Twórcy

autor

Shu G.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 710021, China

autor

Mei S.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 710021, China

autor

Zhang Q.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 710021, China

autor

Xin N.

• Department of Research and Development, Xi’an Baiyue Goat Milk Corp., Xi’an, 710089, China

autor

Chen H.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 710021, China

Identyfikatory

DOI

10.17306/J.AFS.0580