Work

Antioxidant Properties of a Peptide-Enriched Fraction Derived from Salmon (Salmo salar) Bone Collagen

Year: 2024

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00497

Authors: Claudia Spoliti, Patrizia Bottoni, Federica Vincenzoni, Alessio Adamiano, Michele Iafisco, Clara Piccirillo, Alberto Vitali

Institutions: Università Cattolica del Sacro Cuore, Agostino Gemelli University Polyclinic, Istituti di Ricovero e Cura a Carattere Scientifico, Institute of Science, Technology and Sustainability for Ceramics, National Research Council, Istituto di Nanotecnologia, Istituto di Scienze e Tecnologie Chimiche "Giulio Natta"

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: Consiglio Nazionale delle Ricerche

Award: G6451730829

OpenAlex ID: W4402923166

FWCI: 0.235

Cites: 54

Cited by: 2

Related to: 10