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Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via

Xiaoying Zhang1, Chengpeng Yin1, Jiaqi Hao1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Food Chemistry
|May 10, 2023
PubMed

Keywords:
Biological activityDigestion propertyEmulsion stabilityPolyphenolSoybean meal hydrolysatesStructural

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