Structure and in vitro bioactive properties of O/W emulsions generated with fava bean protein hydrolysates
Manuel Félix, María Cermeño, Richard J. Fitzgerald
Topics & Concepts
HydrolysateIn vitroChemistryFood scienceChromatographyBiochemistryHydrolysisProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications