Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides
Author:
Funder
Ministerio de Economía y Competitividad
Xunta de Galicia
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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3. Antioxidant and antimicrobial activity of porcine liver hydrolysates using flavourzyme;Borrajo;Applied Sciences (Switzerland),2020
4. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling;Bou;Meat Science,2018
5. Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis;Bou;Food Chemistry,2022
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