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International Journal of Food Properties Volume 20, 2017 - Issue 12
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Articles

Amino acid composition and antioxidative properties of hydrolysed pumpkin (Cucurbita pepo L.) oil cake protein

Elham NourmohammadiDepartment of Food Science and Technology, Gorgan University of Agricultural Science & Natural Resources, Gorgan, I. R. IranCorrespondence[email protected]
,
Alireza SadeghiMahoonakDepartment of Food Science and Technology, Gorgan University of Agricultural Science & Natural Resources, Gorgan, I. R. Iran
,
Mehran AlamiDepartment of Food Science and Technology, Gorgan University of Agricultural Science & Natural Resources, Gorgan, I. R. Iran
&
Mohammad GhorbaniDepartment of Food Science and Technology, Gorgan University of Agricultural Science & Natural Resources, Gorgan, I. R. Iran
Pages 3244-3255 | Received 29 Jun 2016, Accepted 14 Jan 2017, Published online: 17 Apr 2017

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