Changes in physicochemical and digestibility properties of foxtail millet prolamin after cooking, and novel antioxidant peptide identification from cooked foxtail millet prolamin
| Autor: | Fu, Yongxia, Wang, Han, Liu, Zhenyu, Zhang, Fan, Wang, Haizhen, Wu, Zhenzhen, Shen, Qun, Guo, Shang |
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| Zdroj: | In Future Foods June 2024 9 |
| Databáze: | ScienceDirect |
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