Antioxidant activity of hydrolysates and peptide fractions...

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CyTA - Journal of Food 2017 / 04

Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa ( Theobroma cacao L.) seed

Tovar-Pérez, Erik G., Guerrero-Becerra, Lucia, Lugo-Cervantes, Eugenia
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Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2017.1297963
Date:
April, 2017
File:
PDF, 1.58 MB
english, 2017
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