doi.org/10.1016/j.foostr.2021.100178

Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins

..., Vermont P. Día
34
Food Structure5.90
Volume: 27, Pages: 100178 - 100178
Published: Jan 1, 2021
Paper Fields
Paper Details
Title
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins
DOI
doi.org/10.1016/j.foostr.2021.100178
Published Date
Jan 1, 2021
Journal
Food Structure
Volume
27
Pages
100178 - 100178
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