| |
| Author： |
Wen-Chieh Sung, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, Wei-Ju Lee* |
| Department： |
Department of Food Science |
| Keywords： |
potato protein; enzymatic hydrolysis; papain; bromelain; emulsifying property |
| Journal Title： |
Foods |
| Volume： |
14(6): 978 (2025); DOI: 10.3390/foods14060978 |
|