Optimization of Moringa oleifera leaves protein extraction conditions and characterization based on nutritional quality and functional properties for sustainable protein source
Plant leaves could be used in the food industry as an important protein source for their nutritional quality, bioactive and techno-functional properties. Moringa oleifera leaves are particularly attractive because of their high protein content with a well-balanced amino acid profile and including al...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002653 |
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