Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics
出版年份 2020 全文链接
标题
Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-02-11
DOI
10.1111/1750-3841.15052
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique
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