Antioxidant and Antibacterial Activity, and the Amino Acid Profile of Pistachio (Pistacia vera L.) Waste Peptides Produced by Enzymatic Hydrolysis and Solid-State Fermentation.

The pistachio nut (Pistacia vera L.) is a rich and high-quality source of protein, as is its waste. This study investigated the potentials of pistachio nut waste proteins to obtain bioactive peptides exhibiting antioxidative and antibacterial activit…

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