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	Effects of microwave irradiation pre-treatment of egg white proteins on ant oxidative activity of their hydrolysates prepared with pepsin
	Yang, Tao; Sun, Shuguo; Lin, Qinlu; Ma, Meihu; Luo, Feijun; Liu, Junwen
刊名	Advance Journal of Food Science and Technology
	2013
卷号	5期号:7页码:936-940
关键词	Antioxidative activity Egg white Egg white protein hydrolysates Microwave irradiation
ISSN号	2042-4868
DOI	10.19026/ajfst.5.3186
URL标识	查看原文
WOS记录号	EI:20133216583815
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5734310
专题	中南林业科技大学
作者单位	1.[Luo, Feijun 2.Lin, Qinlu 3.Yang, Tao 4.Sun, Shuguo] National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
推荐引用方式 GB/T 7714	Yang, Tao,Sun, Shuguo,Lin, Qinlu,et al. Effects of microwave irradiation pre-treatment of egg white proteins on ant oxidative activity of their hydrolysates prepared with pepsin[J]. Advance Journal of Food Science and Technology,2013,5(7):936-940.
APA	Yang, Tao,Sun, Shuguo,Lin, Qinlu,Ma, Meihu,Luo, Feijun,&Liu, Junwen.(2013).Effects of microwave irradiation pre-treatment of egg white proteins on ant oxidative activity of their hydrolysates prepared with pepsin.Advance Journal of Food Science and Technology,5(7),936-940.
MLA	Yang, Tao,et al."Effects of microwave irradiation pre-treatment of egg white proteins on ant oxidative activity of their hydrolysates prepared with pepsin".Advance Journal of Food Science and Technology 5.7(2013):936-940.

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