Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of in Vitro Iron Bioavailability

1. Gómez, L.J.
2. Gómez, N.A.
3. Zapata, J.E.
4. López-Garciá, G.
5. Cilla, A.
6. Alegriá, A.

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DOI: 10.3390/FOODS9070883 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus