Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning by Chai, Kong Fei, Chen, Wei Ning

“…Besides, no significant differences (p > 0.05) were observed in terms of amino acid composition, protein pattern, and some functional properties between the fermented BSG proteins (FBPs) obtained via TPP and MATPP. Additionally, MATPP was found to increase the antioxidant activities of FBPs. …”
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