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Characterization of volatiles and non-volatiles as the key bioactive compounds in roasting pre-dried chilies.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 3, p. 2131, doi. 10.1007/s11694-022-01308-2
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- Article
Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 265, doi. 10.1007/s13197-017-2935-7
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- Article
Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates.
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- PeerJ, 2018, p. 1, doi. 10.7717/peerj.5337
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- Publication type:
- Article
Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides.
- Published in:
- Molecules, 2021, v. 26, n. 6, p. 1515, doi. 10.3390/molecules26061515
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- Article