The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters

dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Álvarez, Celso
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2016-06-21T11:37:39Z
dc.date.available	2016-06-21T11:37:39Z
dc.date.issued	2016
dc.identifier.citation	Waste Management, p. 365-371 (2016); doi:10.1016/j.wasman.2016.01.009
dc.identifier.issn	0956-053X
dc.identifier.uri	http://hdl.handle.net/10651/38125
dc.description.sponsorship	Carlos Álvarez García is supported by the ReValue Protein Research Project (Grant Award No. 11/F/043) supported by the Department of Agriculture, Food and the Marine (DAFM) under the National Development Plan 2007–2013 funded by the Irish Government.
dc.language.iso	eng
dc.relation.ispartof	Waste Management
dc.rights	© 2016 Elsevier Ltd.
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84962085879&partnerID=40&md5=dc108f75b3e12a4085a19fd500dc043d
dc.title	The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters	eng
dc.type	journal article
dc.identifier.doi	10.1016/j.wasman.2016.01.009
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.wasman.2016.01.009

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