Valorization of turkey cruor through peptic hydrolysis: peptidomic and machine learning approaches for the identification of antimicrobial peptides
- Date de publication : 2026-04-29
Référence
Fliss, H., Bazinet, M., García-Vela, S., Thibodeau, J., Bazinet, L. and Mikhaylin, S. 2026. Valorization of turkey cruor through peptic hydrolysis: peptidomic and machine learning approaches for the identification of antimicrobial peptides. Food Chem., 516:149124.
Information Complémentaire
Lien vers l'article: https://www.sciencedirect.com/science/article/pii/S0308814626012823?via%3Dihub
