Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

  1. López-Pedrouso, M.
  2. Lorenzo, J.M.
  3. Bou, R.
  4. Vazquez, J.A.
  5. Valcarcel, J.
  6. Toldrà, M.
  7. Franco, D.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2023

Alea: 423

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2023.136351 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus