The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from <i>quinoa</i>.

Food Sci Nutr · 2019 · PMC6418458 · PMID 30918635

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an increasing trendno p-value reported

( 2013 ) stated that by increasing in the hydrolysis time and enzyme ratio, the antioxidant capacity showed an increasing trend following with a decline.

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