Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration.
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DOI: 10.1111/1750-3841.16324
Abstract: To make full use of tea seed cake protein (TSCP), this study investigated the physicochemical and functional properties of TSCP, including the TSCP extract and three ultrafiltration fractions TSCP-1 (Mw > 10 kDa), TSCP-2 (3.5 kDa read more here.
Keywords: cake protein; tea seed; tscp; physicochemical functional ... See more keywords