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Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (Morus atropurpurea Roxb.) leaf protein.
Sun, Chongzhen; Shan, Yangwei; Tang, Xin; Han, Duo; Wu, Xiyang; Wu, Hui; Hosseininezhad, Marzieh.
Afiliação
  • Sun C; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Shan Y; College of Food Science and Engineering South China University of Technology Guangzhou China.
  • Tang X; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Han D; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Wu X; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Wu H; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Hosseininezhad M; College of Food Science and Engineering South China University of Technology Guangzhou China.
Food Sci Nutr ; 9(10): 5379-5390, 2021 Oct.
Article em En | MEDLINE | ID: mdl-34646509
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2021 Tipo de documento: Article País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2021 Tipo de documento: Article País de publicação: Estados Unidos