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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin using the Box–Behnken design

Efecto del tratamiento de ultrasonido en la actividad antioxidante y la estructura de la β-lactoglobulina utilizando el diseño Box-Behnken

Shuang MaDepartment of Food Science, College of Food Science and Engineering, Jilin University, Changchun, PR ChinaView further author information
,
Xu YangDepartment of Radiotherapy, First Hospital of Jilin University, Changchun, PR ChinaView further author information
,
Cuina WangDepartment of Food Science, College of Food Science and Engineering, Jilin University, Changchun, PR ChinaView further author information
&
Mingruo GuoDepartment of Nutrition and Food Sciences, College of Agriculture and Life Science, University of Vermont, Burlington, VT, USACorrespondence[email protected]
View further author information
Pages 596-606 | Received 11 Nov 2017, Accepted 09 Feb 2018, Published online: 19 Mar 2018

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