Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens

Title
Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens
Authors
Keywords
Antimicrobial peptides, Chickpea proteins, Cicer arietinum, L., Chymotryptic hydrolysis, Preservative, Virtual screening
Journal
FOOD CHEMISTRY
Volume 347, Issue -, Pages 128917
Publisher
Elsevier BV
Online
2020-12-25
DOI
10.1016/j.foodchem.2020.128917

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