reference/14045949

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publicationName	Journal of Food Science
startingPage	C760
bibliographicCitation	Cheng Y, Xiong YL, Chen J. Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions. J Food Sci. 2010 Nov;75(9):C760–5. doi: 10.1111/j.1750-3841.2010.01864.x. PMID: 21535588.
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date	201011
identifier	https://doi.org/10.1111/j.1750-3841.2010.01864.x https://pubmed.ncbi.nlm.nih.gov/21535588
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions
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