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.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2023

Alea: 187

Mota: Artikulua

DOI: 10.1016/J.LWT.2023.115371 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus