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Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic

Hyeon Deok Kim1,2, Keun Suk Lee1, Kyung Eun Lee1

  • 1R&D Center, Chong Kun Dang Healthcare, Seoul, 07249 Republic of Korea.

Food Science and Biotechnology
|January 26, 2024
PubMed

Keywords:
BioavailabilityDigestibilityFermentationLow molecular weightPea protein

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