ORIGINAL RESEARCH
Published on 10 Jun 2025
Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions
doi 10.3389/fnut.2025.1577660
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- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Animal- and Plant-Derived Proteins and Peptides: Valorization, Structure-Function Relationships, Engineering and Nutritional Merit
Animal- and Plant-Derived Proteins and Peptides: Valorization, Structure-Function Relationships, Engineering and Nutritional Merit
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