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Alternation in sequence features and their influence on the anti-inflammatory activity of soy peptides during digestion and absorption in different enzymatic hydrolysis conditions

EngineeringBiochemistryNatural SciencesBiotechnologySoy PeptidesAlternative Protein SourceProtein EngineeringSequence FeaturesProteomicsAnti-inflammatory ActivityBiomolecular EngineeringProtein Purification