BUMRUNGSART, N.; DUANGMAL, K. Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram Bean (Vigna mungo) Hydrolysate with High Antioxidant Activity. Food and Applied Bioscience Journal, [S. l.], v. 7, n. 3, p. 105–117, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176788. Acesso em: 4 may. 2024.