Analysis of different proteases on the physicochemical, structural, and functional properties of Cymbium pepo hydrolysates

LYU Siying, BAO Jianqiang, JIN Yinzhe, LI Xueyan, CHENG Qianyi

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 243-251.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 243-251. DOI: 10.13995/j.cnki.11-1802/ts.044497

Analysis of different proteases on the physicochemical, structural, and functional properties of Cymbium pepo hydrolysates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 243-251 https://doi.org/10.13995/j.cnki.11-1802/ts.044497

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