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

Research output: Contribution to journalArticleResearch

55 Citations (Scopus)
Original languageEnglish
Pages (from-to)24-30
JournalMeat Science
Issue number1
Publication statusPublished - 1 Sept 2009

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