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Exploring the Effect of Incubation pH, Temperature, and In Vitro Digestion on Antioxidant Potential of Mung Bean Protein Hydrolysates

Year: 2024

Type: article

Source: Chiang Mai Journal of Science

DOI: 10.12982/cmjs.2024.090

Author: Kiattisak Duangmal

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4404836682

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