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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 7

Mota: Artikulua

DOI: 10.3390/FOODS9070883 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus