Effects of molecular charge and hydrophobicity on the antioxidative properties of pea (Pisum sativum L.) protein hydrolysate fractions

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dc.contributor.authorPownall, Trisha.en_US
dc.date.accessioned2013-06-06T19:40:19Z
dc.date.available2013-06-06T19:40:19Z
dc.date.issued2009en_US
dc.degree.disciplineHuman Nutritional Sciencesen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent5412922 bytesen_US
dc.identifier(Sirsi) a2074048en_US
dc.identifier.urihttp://hdl.handle.net/1993/21596
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleEffects of molecular charge and hydrophobicity on the antioxidative properties of pea (Pisum sativum L.) protein hydrolysate fractionsen_US
dc.typemaster thesisen_US
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