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Hydrolysis kinetics amino acid profiling and antioxidant properties of enzymatic hydrolysates from desalted egg white

Abstract Salted egg white is a nutrient-rich by-product that is usually discarded due to its high salt content. It has strong potential for value-added transformation through enzymatic hydrolysis. This study aimed to generate peptide-rich hydrolysates with antioxidant potential from desalted salted...

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Hlavní autoři: Saowaluk Rungchang, Chayanid Sringarm, Sonthaya Numthuam, Naruemon Tosuk, Tipawan Thongsuk, Mahattanee Phinyo, Thunnalin Winuprasith, Sudarat Jiamyangyuen
Médium: Artigo
Jazyk:Inglês
Vydáno: Nature Portfolio 2025-12-01
Edice:Scientific Reports
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On-line přístup:https://doi.org/10.1038/s41598-025-27993-9
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