Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

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Journal of Food Quality

fig1

Figure 1

Figure 1: Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates 