GAZME, Behzad; UDENIGWE, Chibuike C.; REZAEI, Karamatollah. Anti-Diabetic Properties of Hydrolysates from Egg White Proteins Using Immobilized Enzymes Followed by in vitro Gastrointestinal Digestion . Applied Food Biotechnology, [S. l.], v. 7, n. 4, p. 235–249, 2020. DOI: 10.22037/afb.v7i4.30219. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/30219. Acesso em: 24 aug. 2026.