Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads

1. de la Fuente, B.
2. Aspevik, T.
3. Barba, F.J.
4. Kousoulaki, K.
5. Berrada, H.

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DOI: 10.3390/MD21050294 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus