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Optimization of enzymatic hydrolysis of palm kernel cake protein (PKCP) for producing hydrolysates with antiradical capacity

Food ChemistryEngineeringBiochemistryNatural SciencesBiotechnologyBiochemical EngineeringPalm KernelAlternative Protein SourceProtein EngineeringFood ProcessingEnzymatic HydrolysisEnzymatic ModificationAntiradical CapacityBiomolecular Engineering