Promising bioactive peptides from turkey cruor: How hydrolysis duration and pH could affect the antimicrobial activity and peptide population
- Date de publication : 2025-07-02
Référence
Fliss, H., Thibodeau, J., Fliss, I., Bazinet, L. and Mikhaylin, S. 2025. Promising bioactive peptides from turkey cruor: How hydrolysis duration and pH could affect the antimicrobial activity and peptide population. Food Bioscience, 71:106983.
Information Complémentaire
Lien vers l'article: Promising bioactive peptides from turkey cruor: How hydrolysis duration and pH could affect the antimicrobial activity and peptide population - ScienceDirect
