Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain

Published 2018 View Full Article

Authors

Keywords

Salvia hispanica, L., Bioactive peptides, Enzymatic hydrolysates, Industrial by-product, Functional food, Chia expeller, Antioxidant

Journal

FOOD CHEMISTRY

Volume 274, Issue -, Pages 848-856

Publisher

Elsevier BV

Online

2018-09-12

DOI

10.1016/j.foodchem.2018.09.061

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