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Enhancing storage stability of pea peptides through encap... | ResearchHub
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Enhancing storage stability of pea peptides through encapsulation in maltodextrin and gum tragacanth via monitoring scavenge ability to free radicals
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Authors
K.X. Liu
6 more
K.X. Liu
•
Haoran Liu
4 more
•
Mao‐Long Chen
Published
July 9, 2024
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Journal
International Journal of Biological Macromolecules
Topics
Chemistry
Biochemistry
Molecular Biology
Food Science
Hydrolysate
Show all topics
DOI
10.1016/j.ijbiomac.2024.133736
