Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

G. Nieto, M. Castillo, Y. L Xiong, D. Álvarez, F. A. Payne, M. D. Garrido

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@article{44c99521059e409387b458c5be660067,

title = "Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations",

author = "G. Nieto and M. Castillo and Xiong, {Y. L} and D. {\'A}lvarez and Payne, {F. A.} and Garrido, {M. D.}",

year = "2009",

month = sep,

day = "1",

doi = "10.1016/j.meatsci.2009.03.005",

language = "English",

volume = "83",

pages = "24--30",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

number = "1",

}

TY - JOUR

T1 - Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

AU - Nieto, G.

AU - Castillo, M.

AU - Xiong, Y. L

AU - Álvarez, D.

AU - Payne, F. A.

AU - Garrido, M. D.

PY - 2009/9/1

Y1 - 2009/9/1

U2 - 10.1016/j.meatsci.2009.03.005

DO - 10.1016/j.meatsci.2009.03.005

M3 - Article

SN - 0309-1740

VL - 83

SP - 24

EP - 30

JO - Meat Science

JF - Meat Science

IS - 1

ER -