In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides

Food Hydrocolloids - Tập 91 - Trang 19-25 - 2019
Michele Silveira Coelho1, Sabrine de Araujo Aquino1, Juliana Machado Latorres1, Myriam de las Mercedes Salas‐Mellado1
1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy 8 km, Carreiros, 96203-900, Brazil

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