Antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin

• Autorzy: Karamac M. , Kulczyk A. , Sulewska K.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

antioxidant activity; hydrolysate; flax seed; protein hydrolysate; hydrolysis degree; pancreatin

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2014
• Tom: 64
• Numer: 4
• Opis fizyczny: p.227-233,fig.,ref.

Twórcy

autor

Karamac M.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

autor

Kulczyk A.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

autor

Sulewska K.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

Identyfikatory

DOI

10.2478/pjfns-2013-0023