Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i>
The hydrolysis of raw food sources by commercially available food-grade enzymes releases thousands of peptides. The full characterization of bioactive hydrolysates requires robust methods to identify and quantify key peptides in these food sources. For this purpose, the absolute quantification of sp...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1180 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|