Evaluation of the relationship between the peptide profiles and the lipid-lowering properties of olive seed hydrolysates as a tool for tuning hypocholesterolemic functionality

  1. Prados, I.M.
  2. Plaza, M.
  3. Marina, M.L.
  4. García, M.C.
Aldizkaria:
Food and Function

ISSN: 2042-650X 2042-6496

Argitalpen urtea: 2020

Alea: 11

Zenbakia: 6

Orrialdeak: 4973-4981

Mota: Artikulua

DOI: 10.1039/D0FO00576B GOOGLE SCHOLAR