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A simple and convenient method for the preparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

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Figure

Table 1 A comparison of  CCCE and  normal processes for WPIs extraction
Fig. 1 The WPs yields affected by hydrolysis time (mean a) and the protease preparation‑to‑WP ratios on a weight basis (b)
Table 2 The optimum conditions for enzymatic hydrolysis
Table 4 Free amino acid contents of peptides prepared by six proteases
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