Self-decreasing pH hydrolysis produces absorbed soybean pep鈥� 鈥� KazNU

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Self-decreasing pH hydrolysis produces absorbed soybean peptides with enhanced hepatoprotection: The indispensable role of a tunable aromatic-pro-Arg/Lys motif

2026 路 Article
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Publication year

2026

Authors

Source: Food Research International

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Fields of knowledge

Food Science