探索受酶水解影响的不同菊苣蛋白水解物的生物活性

IF 2 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Neha Gupta, S. Bhagyawant, Abeer Hashem, E. F. Abd_Allah
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引用次数: 0

摘要

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Exploring bioactivities from distinct Cicer protein hydrolysate as influenced by enzymatic hydrolysis
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来源期刊
CyTA - Journal of Food
CyTA - Journal of Food 农林科学-食品科技
CiteScore
4.70
自引率
0.00%
发文量
37
审稿时长
3 months
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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