Study Results from Department of Food Science and Technology in the Area of Protein Hydrolysates Published (Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties ...)

Related content

• Research output

• Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

  Research output: Contribution to journal › Article › peer-review