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A comparative study on antidiabetic and anti‐inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Kartikkumar Ramjibhai Vadher, Amar A Sakure, Pooja M Mankad, Anita Rawat, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Ashish Patel, Preetam Sarkar, Subrota Hati
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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