Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate - Concepedia

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Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

426

Citations

30

References

2009

Year

Sahayog N. Jamdar, V. Rajalakshmi, Mangesh S. Pednekar, F. Juan, Varsha Yardi, Arun Sharma

Food ChemistryAce Inhibitory ActivityFunctional PropertiesBiochemistryAlternative Protein SourceEnzymatic ModificationPeanut Protein HydrolysateBiomolecular Engineering

References

	Year	Citations

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