Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - November 6, 2018 Category: Food Science Authors: Nasim Meshginfar, Alireza Sadeghi Mahoonak, Farah Hosseinian, Apollinaire Tsopmo Source Type: research