Article Versions Notes

Almeida TS, da Cruz Souza CA, de Cerqueira e Silva MB, Batista FPR, Ferreira ES, Santos ALS, Silva LN, Melo CR, Bani C, Bianconi ML, et al. Extraction and Characterization of β-Viginin Protein Hydrolysates from Cowpea Flour as a New Manufacturing Active Ingredient. Technologies. 2022; 10(4):89. https://doi.org/10.3390/technologies10040089

Almeida, Taline S., Caio A. da Cruz Souza, Mariana B. de Cerqueira e Silva, Fabiana P. R. Batista, Ederlan S. Ferreira, André L. S. Santos, Laura N. Silva, Carlisson R. Melo, Cristiane Bani, M. Lucia Bianconi, and et al. 2022. "Extraction and Characterization of β-Viginin Protein Hydrolysates from Cowpea Flour as a New Manufacturing Active Ingredient" Technologies 10, no. 4: 89. https://doi.org/10.3390/technologies10040089

Almeida, T. S., da Cruz Souza, C. A., de Cerqueira e Silva, M. B., Batista, F. P. R., Ferreira, E. S., Santos, A. L. S., Silva, L. N., Melo, C. R., Bani, C., Bianconi, M. L., Cardoso, J. C., de Albuquerque-Júnior, R. L. C., de Melo Barbosa, R., Pereira, M. M., Souto, E. B., Soares, C. M. F., & Severino, P. (2022). Extraction and Characterization of β-Viginin Protein Hydrolysates from Cowpea Flour as a New Manufacturing Active Ingredient. Technologies, 10(4), 89. https://doi.org/10.3390/technologies10040089