Work

Processing time effects on functional and antioxidant properties of the quinoa proteins hydrolyzed with alcalase and pancreatin.

Year: 2020

Type: article

Source: Iranian Journal of Nutrition Sciences & Food Technology

Authors: یوسف صادقیان امین, علی رضا صادقی ماهونک, محمد قربانی, مهران اعلمی, حمید رضا جوشقانی

Institutions: Gorgan University of Agricultural Sciences and Natural Resources, Golestan University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3002144796

FWCI: 0.4

Cites: 28

Cited by: 3

Related to: 10