Pigeon pea enzymatic protein hydrolysates and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 7

Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study

Olagunju, Aderonke I., Omoba, Olufunmilayo S., Enujiugha, Victor N., Alashi, Adeola M., Aluko, Rotimi E.
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.07.003
Date:
July, 2018
File:
PDF, 732 KB
english, 2018
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