Antioxidant activity of egg yolk protein hydrolysates obtained by enzymatic and sub-critical water hydrolysis
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Fecha de publicación:
2023
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Citación:
Molecules, 28(23), (2023); doi:10.3390/molecules28237836
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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).
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