Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice.
作者： Seyedeh Parya Samaei , Mohammad Ghorbani , Davide Tagliazucchi , Serena Martini , Roberto Gotti
DOI: 10.1016/J.FOODCHEM.2020.127120
关键词:
摘要: … Compared to the FAO profile of required amino acids, the amino acid composition of faba … sequence, producing active amino acids and peptides. Protein hydrolysis can create new food …
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