Anti ‐allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non‐gastrointestinal and gastrointestinal enzymes

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - October 15, 2018 Category: Food Science Authors: Siriporn Budseekoad, Chutha Takahashi Yupanqui, Adeola M. Alashi, Rotimi E. Aluko, Wirote Youravong Source Type: research