Detalhe da pesquisa
1.
Structure, physicochemical properties, and biological activities of protein hydrolysates from Zanthoxylum seed.
J Sci Food Agric
; 104(6): 3329-3340, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38082555
2.
Structure, functional and physicochemical properties of lotus seed protein under different pH environments.
J Sci Food Agric
; 2024 Apr 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-38651728
3.
The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound.
J Sci Food Agric
; 104(6): 3665-3675, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38158728
4.
Changes in quality components and antioxidant activity of peony seed soy sauce during low-salt solid-state fermentation.
J Sci Food Agric
; 103(11): 5432-5441, 2023 Aug 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-37038905