Disclaimer: Dr. E. Allen Foegeding served as Scientific Editor and Dr. Shridhar Sathe served as Associate Editor overseeing single-blinded review of this manuscript. It is the policy of JFS to blind Editorial Board members from the peer-review process of their own submissions, just as all authors are blinded.
C: Food Chemistry
Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals
Version of Record online: 17 JAN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 2, pages C152–C159, February 2013
How to Cite
Zhao, J., Xiong, Y. L. and McNear, D. H. (2013), Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals. Journal of Food Science, 78: C152–C159. doi: 10.1111/1750-3841.12030
- Issue online: 6 FEB 2013
- Version of Record online: 17 JAN 2013
- Manuscript Accepted: 30 NOV 2012
- Manuscript Received: 20 MAY 2012
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