Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For this purpose, we applied an empirical and theoretical analysis, determining pepti...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10216/136319 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/136319 |