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Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (Morus atropurpurea Roxb.) leaf protein.
Sun, Chongzhen; Shan, Yangwei; Tang, Xin; Han, Duo; Wu, Xiyang; Wu, Hui; Hosseininezhad, Marzieh.
Afiliación
  • Sun C; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Shan Y; College of Food Science and Engineering South China University of Technology Guangzhou China.
  • Tang X; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Han D; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Wu X; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Wu H; Department of Food Science and Engineering Jinan University Guangzhou China.
  • Hosseininezhad M; College of Food Science and Engineering South China University of Technology Guangzhou China.
Food Sci Nutr ; 9(10): 5379-5390, 2021 Oct.
Article en En | MEDLINE | ID: mdl-34646509
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos