egg white

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Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity.

Yuan, Jin;Zheng, Ying;Wu, Yong;Chen, Hongbing;Tong, Ping;Gao, Jinyan;

2019 Journal of food biochemistry DOI: 10.1111/jfbc.13113 262 views

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Journal of food biochemistry

ISSN: 01458884 1,188 views

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hydrolysis optimization antioxidant peptide