GAZME, B.; UDENIGWE, C. C.; REZAEI, K. 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: 6 may. 2024.