Work

Bio‐functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases

Year: 2017

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.8432

Authors: Elsa F Vieira, Olívia Pinho, Isabel MPLVO Ferreira

Institutions: Universidade do Porto, Rede de Química e Tecnologia, LAQV Requimte

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: closed

Funder: Fundação para a Ciência e a Tecnologia

Award: PROTEOLYSIS OF CANNED FISH BY-PRODUCTS USING PROTEASES FROM BREWING YEAST BIOMASS: CHARACTERIZATION OF PEPTIDES WITH ANTIHYPERTENSIVE AND ANTIOXIDANT ACTIVITY

OpenAlex ID: W2614648124

FWCI: 2.17

Cites: 40

Cited by: 28

Related to: 10