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Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods
 
 

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Journal: Foods, 2020
Volume: 9
Number: 1810

Article: Introduction to the Special Issue: New Advances in the Research of Antioxidant Food Peptides
Authors: by Lourdes Amigo and Blanca Hernández-Ledesma
Link: https://www.mdpi.com/2304-8158/9/12/1810

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