Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities

  1. Rodríguez-Martín, N.M.
  2. Márquez-López, J.C.
  3. Cerrillo, I.
  4. Millán, F.
  5. González-Jurado, J.A.
  6. Fernández-Pachón, M.-S.
  7. Pedroche, J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2024

Volum: 437

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2023.137707 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus