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Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

Food ChemistryEngineeringFood FermentationBiochemistryFood Bioactive CompoundBiotechnologyAlternative Protein SourceNatural PreservativesBioactive PeptidesSeed ProteinFood PreservativesBiomolecular EngineeringHealth Sciences