Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins
Author:
Funder
Alberta Agriculture and Forestry
NSERC
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference36 articles.
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4. Anti-inflammatory capacity of hen egg yolk livetins fraction (α, β & γ livetins) and its enzymatic hydrolysates in lipo-polysaccharide (LPS) induced RAW 264.7 macrophages;Chalamaiah;Food Research International,2017
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