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
FOOD SCIENCE . 2013, (15): 5 -10 .  DOI: 10.7506/spkx1002-6630-201315002