Bibliometric Analysis of the Scientific Productivity on Functional Properties and Enzymatic Hydrolysis of Proteins from By-Products
The growing interest in functional foods has driven research into protein hydrolysates produced by enzymatic hydrolysis, especially from agro-industrial by-products. These compounds stand out for their antioxidant, antihypertensive, and other bioactive properties, which are relevant to the food, pha...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-10-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/21/3693 |
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