Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

Published 2019 View Full Article

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Title
Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives
Authors
Keywords
Kenaf seeds, Bioactive peptides, Antimicrobial, Food application, Preservation
Journal
FOOD CONTROL
Volume 110, Issue -, Pages 106969
Publisher
Elsevier BV
Online
2019-11-03
DOI
10.1016/j.foodcont.2019.106969

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