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Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on

Solène Le Maux1, Alice B Nongonierma1, Chloé Barre2

  • 1Department of Life Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.

Food Chemistry
|January 19, 2016
PubMed

Keywords:
DPP-IV inhibitionORACPeptide profileWhey proteinspH stat

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