Hydrolysis kinetics amino acid profiling and antioxidant properties of enzymatic hydrolysates from desalted egg white
Abstract Salted egg white is a nutrient-rich by-product that is usually discarded due to its high salt content. It has strong potential for value-added transformation through enzymatic hydrolysis. This study aimed to generate peptide-rich hydrolysates with antioxidant potential from desalted salted...
Збережено в:
| Автори: | , , , , , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Nature Portfolio
2025-12-01
|
| Серія: | Scientific Reports |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.1038/s41598-025-27993-9 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|