Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme
| Autor: | Karami, Zohreh, Butkinaree, Chutikarn, Yingchutrakul, Yodying, Simanon, Nattapon, Duangmal, Kiattisak |
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| Zdroj: | In Food Research International November 2022 161 |
| Databáze: | ScienceDirect |
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