FATHI, M.; HOSSEINI, . F. S. .; RAMEZANI, R.; RASHIDI, L. . Optimized Enzymatic Hydrolysis of Olive Pomace Proteins Using Response Surface Methodology. Applied Food Biotechnology, [S. l.], v. 9, n. 2, p. 79–90, 2022. DOI: 10.22037/afb.v9i2.36192. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/36192. Acesso em: 7 may. 2024.