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Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment

Shuang Ma1, Cuina Wang1, Mingruo Guo2

  • 1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Ultrasonics Sonochemistry
|March 21, 2018
PubMed

Keywords:
Antioxidant activityProteolysisUltrasound treatmentβ-Lactoglobulin

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