Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

Urbizo-Reyes U., San Martin-González M.F., Garcia-Bravo J., López Malo Vigil A., Liceaga A.M.

Date: 2019

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85068088084&doi=10.1016%2fj.foodhyd.2019.105187&partnerID=40&md5=1bc53bac2e5bc7d349ed04ea1b2eacea

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