Antioxidant activity of egg yolk protein hydrolysates obtained by enzymatic and sub-critical water hydrolysis
Autor(es) y otros:
Fecha de publicación:
2023
Versión del editor:
Citación:
Molecules, 28(23), (2023); doi:10.3390/molecules28237836
ISSN:
Patrocinado por:
This research was founded by the Principality of Asturias, through the project AYUD/2021/51041, and by the Spanish Ministry of Science and Innovation through project MCIU-19-RTI2018-094218-B-I00. The author, María Carpintero, also acknowledges the Spanish Ministry of Universities for the financial support received through the FPU pre-doctoral aid program (FPU21/01528).
Colecciones
- Artículos [36307]
Ficheros en el ítem
Métricas
Compartir
