Antioxidant activities of lupin (Lupinus angustifolius) protein hydrolysates and their potential for nutraceutical and functional foods
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference40 articles.
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1. Exploring the Potential of Bioactive Peptides: From Natural Sources to Therapeutics;International Journal of Molecular Sciences;2024-01-23
2. Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation;Innovative Food Science & Emerging Technologies;2023-12
3. Goat milk casein and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates;Food Chemistry Advances;2023-12
4. Intra- and Inter-Plant Variability of Quinolizidine Alkaloids in Narrow-Leaf Lupin Seeds;2023
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