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Journal: Antioxidants, 2020
Volume: 9
Number: 1114
1114
Article: Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion
Authors: by Priyanka Singh Rao, Emerson Nolasco, Akihiro Handa, Michael J. Naldrett, Sophie Alvarez and Kaustav Majumder
Link: https://www.mdpi.com/2076-3921/9/11/1114

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