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Influence of Enzymatic Hydrolysis on the Nutritional, Functional and Antioxidant Properties of Protein Hydrolysates Prepared from Seinat (Cucumis melo var. tibish) Seeds
by Azhari Siddeeg, Yanshun Xu, Qixing Jiang, Ammar Al-Farga and Xia Wenshui
Journal of Food and Nutrition Research. 2015, 3(4), 259-266. DOI: 10.12691/jfnr-3-4-5
Pub. Date: April 24, 2015Views: 19828Downloads: 18612
seinat seed protein hydrolysis nutritional parameters functional properties antioxidant activities
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