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Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties

AuthID
P-012-2MX

Author(s)

Pires, C

Leitao, M

Sapatinha, M

Gonçalves, A

Oliveira, H

Nunes, ML

Teixeira, B

Mendes, R

Camacho, C

Machado, M

Pintado, M

Ribeiro, AR

Vieira, EF

Delerue-Matos, C

Lourenço, HM

Marques, A

Document Type

Article

Year published

2024

Published

in FOODS, ISSN: 2304-8158

Volume: 13, Issue: 15, Pages: 2418 (26)

Indexing

Wos^®

Scopus^®

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Pubmed^®

Google Scholar^®

Metadata
Sources

Publication Identifiers

DOI: 10.3390/foods13152418

Pubmed: 39123610

SCOPUS: 2-s2.0-85200759318

Wos: WOS:001287213100001

Source Identifiers

ISSN: 2304-8158

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Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties

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Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties

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