Article
Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis
Registro en:
2-s2.0-85068088084
Autor
Urbizo-Reyes U., San Martin-González M.F., Garcia-Bravo J., López Malo Vigil A., Liceaga A.M.
Institución
Resumen
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85068088084&doi=10.1016%2fj.foodhyd.2019.105187&partnerID=40&md5=1bc53bac2e5bc7d349ed04ea1b2eacea