Preparation and in Vitro Bioactive Evaluation of Cashew-Nut Proteins Hydrolysate As a Potential Source of Anti-Allergy Peptides

Chen Di,Shu Yang,Chen Jian,Cao Xianying

Journal of Food Science and Technology（2020）

引用 7|浏览13
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关键词
Cashew-nut protein hydrolysate,Hydrolysis conditions,In vitro digestibility,Hyaluronidase inhibitory rate
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