Work

Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review

Year: 2024

Type: review

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2024.104645

Authors: Chengpeng Cheng, Li Chen, Dequan Zhang, Jiangying Yu, Ming Zhu, Cheng Li, Cheng Li, Xiaochun Zheng, Christophe Blecker, Shaobo Li

Institutions: University of Liège, Gembloux Agro-Bio Tech, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, University College Dublin, Tianjin University of Commerce

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W4400800258

FWCI: 1.256

Cites: 116

Cited by: 29

Related to: 10