Publication | Closed Access

In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes

EngineeringFood FermentationBiochemistryIn Vitro FermentationSoy MilkVitro StabilityBiotechnologyAlternative Protein SourceFood EngineeringBioactive PeptidesFood TechnologyBiomolecular EngineeringHealth Sciences