Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. press cake-Reference-Cited by-同舟云学术

Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. press cake

Published:2020-02 Issue:2 Volume:6 Page:e03365
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Shahi Zahra,Sayyed-Alangi Seyyedeh Zahra,Najafian Leila

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

Multidisciplinary

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