Maximizing hypocholesterolemic peptides from an olive byproduct by enzymatic hydrolysis

1. Prados, I.M.
2. Dominguez-Vega, E.
3. Marina, M.L.
4. García, M.C.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.1016/J.LWT.2023.115371 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus