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Different drying methods drive divergent quality profiles in sea buckthorn protein hydrolysates: antioxidant

Chen Chen1,2,3, Pan Zhang1,2,3, Yuqian Wei1,2,3

  • 1Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Food Chemistry: X
|February 12, 2026
PubMed

Keywords:
Antioxidant activityDrying methodsFlavor characteristicsSea buckthorn protein hydrolysates

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