Effect of pH on the Antimicrobial Activity and Peptide Population of Pepsin Hydrolysates Derived from Bovine and Porcine Hemoglobins
- Date de publication : 2021-11-10
Référence
Sanchez-Reinoso, Z., Cournoyer, A., Thibodeau, J., Ben Said, L., Fliss, I., Bazinet, L. and Mikhaylin, S. 2021. Effect of pH on the Antimicrobial Activity and Peptide Population of Pepsin Hydrolysates Derived from Bovine and Porcine Hemoglobins. ACS Food Sci. Technol., 1:1687–1701.
Information Complémentaire
Lien vers l'article: https://pubs.acs.org/doi/10.1021/acsfoodscitech.1c00141
