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Fluorescence spectroscopy and principal component analysis of soy protein hydrolysate fractions and the potential to assess their antioxidant capacity characteristics

Food ChemistryPolyphenolicsBiochemistryAntioxidant Capacity CharacteristicsFood AnalysisBioanalysisAlternative Protein SourcePrincipal Component AnalysisChromatographyMedicineBiomolecular EngineeringOxidative Stress