View of Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential

Return to Article Details Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential Download Download PDF