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Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil.

YoonHa KimMi-Ja KimWon Young OhJae Hwan Lee
Published in: Food science and biotechnology (2022)
The online version contains supplementary material available at 10.1007/s10068-022-01189-7.
Keyphrases
  • oxidative stress
  • social media
  • health information
  • anti inflammatory
  • psychometric properties
  • gas chromatography mass spectrometry
  • protein protein
  • healthcare
  • fatty acid
  • amino acid
  • binding protein
  • mass spectrometry