In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Sign Up to like & getrecommendations! Published in 2020 at "Polish Journal of Food and Nutrition Sciences"
DOI: 10.31883/pjfns/130401
Abstract: Proteins are integral food compounds that provide nutritional, technological, and functional properties. In addition to these properties, proteins can give rise to bioactive peptides or hydrolysates, which show certain specific properties such as antioxidant, antihypertensive,… read more here.
Keywords: protein; characterization fluted; protein hydrolysates; vitro characterization ... See more keywords