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Comparative Antibacterial Activity of Tryptic‐Hydrolyzed Palm Kernel Cake Proteins of Different Degrees of Hydrolysis |
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| Authors: | Yen Nee Tan Mohd Khan Ayob Karl R Matthews |
| Affiliation: | 1. Department of Agricultural and Food Science, Facuty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, , Bandar Barat, Kampar, Perak, Malaysia;2. School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, , Bangi, Selangor, 43600 Malaysia;3. Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, , New Brunswick, NJ |
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