Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates
| Autor: | dos Santos, Fábio Ribeiro, Cunha, Jeferson Silva, Pacheco, Flaviana Coelho, Andressa, Irene, Martins, Caio Cesar Nemer, Pacheco, Ana Flávia Coelho, Leite Júnior, Bruno Ricardo de Castro |
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| Zdroj: | In Process Biochemistry December 2024 147:381-390 |
| Databáze: | ScienceDirect |
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