Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning
Author:
Funder
Ministry of Education - Singapore
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
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5. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit;Chai;Food Chemistry,2019
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