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Application of experimental design as a statistical approach to recover bioactive peptides from different food

Mikael Kélvin de Albuquerque Mendes1, Christian Bremmer Dos Santos Oliveira1, Carla Mariana da Silva Medeiros1

  • 1Departamento de Química, Universidade Federal do Piauí - UFPI, P.O. Box 64049-550, Teresina, PI Brazil.

Food Science and Biotechnology
|April 16, 2024
PubMed

Keywords:
Bioactive peptides (BAPs)Biological activitiesDesign of experimentsEnzymatic hydrolysisProteinsResponse surface methodology

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