Value-Addition of Defatted Peanut Cake by Proteolysis: Effects of Proteases and Degree of Hydrolysis on Functional Properties and Antioxidant Capacity of Peptides
Crossref DOI link: https://doi.org/10.1007/s12649-017-0146-0
Published Online: 2017-11-29
Published Print: 2019-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nyo, May Kyar
Nguyen, Loc T. http://orcid.org/0000-0003-2193-3734
Text and Data Mining valid from 2017-11-29
Article History
Received: 8 November 2016
Accepted: 14 November 2017
First Online: 29 November 2017