Valorization of Spent Brewer's Yeast: Optimization of Hydrolysis Process Towards the Generation of Stable Ace-Inhibitory Peptides

AuthID
 P-00Q-JSA
3
Author(s)
Amorim, M
·
Pinheiro, H
·
Tipo de Documento
Article
Year published
2019
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 111, Páginas: 77-84 (8)
Indexing
Wos®
Scopus®
Crossref®35
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85065435165
Wos: WOS:000474325500011
Source Identifiers
ISSN: 0023-6438
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