High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

Author： Iskandar Michèle M. Lands Larry C. Sabally Kebba Azadi Behnam Meehan Brian Mawji Nadir Skinner Cameron D. Kubow Stan

Publisher： MDPI

E-ISSN： 2304-8158|4|2|184-207

ISSN： 2304-8158

Source： Foods, Vol.4, Iss.2, 2015-05, pp. : 184-207

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