Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides
- Date de publication : 2026-03-27
Référence
Rahimi, D., Bazinet, M., Sanchez-Reinoso, Z., García-Vela, S., de Toro-Martín, J., Mikhaylin, S. and Bazinet, L. 2026. Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides. Food Chem., 512:148763.
Information Complémentaire
Lien vers l'article: https://www.sciencedirect.com/science/article/pii/S0308814626009210?via%3Dihub
