Keyword [sweet potato protein hydrolysates] Result: 1 - 3 | Page: 1 of 1 1.  The Properties Of Sweet Potato Protein Concentrate And The Antioxidant Properties Of Its Hydrolysates 2.  Antioxidant And Flavor Characteristics Of Sweet Potato Protein Hydrolysates As Affected By Ultrasound-microwave And Maillard Reaction 3.  Interfacial Stability Of Sweet Potato Protein Peptides Emulsion Influenced By Ultrasound Microwave And High Hydrostatic Pressure   <<First  <Prev  Next>  Last>>  Jump to

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