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.

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DOI: 10.1016/J.FOODCHEM.2023.137707 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10433/20550

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