加热和碱性处理豌豆蛋白对其不同酶水解物抗氧化性的影响

张欣1，熊幼翎1,2,*，陈洁1

Effect of Heating and Alkaline Treatment on Antioxidant Activity of Pea Protein Hydrolysates Prepared by Different Enzymes

ZHANG Xin1，XIONG You-ling L.1,2,*，CHEN Jie1

食品科学 . 2013, (15): 5 -10 . DOI: 10.7506/spkx1002-6630-201315002