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Journal: Processes, 2019
Volume: 7
Number: 534

Article: Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds
Authors: by Kah-Yaw Ee, Li-Ying Khoo, Wen-Jie Ng, Fai-Chu Wong and Tsun-Thai Chai
Link: https://www.mdpi.com/2227-9717/7/8/534

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