Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin - Publication - Bridge of Knowledge

Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

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Authors (2)

Paulina Kęska
Joanna Stadnik prof. dr hab.

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Applied Sciences-Basel no. 10, edition 13,
ISSN: 2076-3417
ISSN:: 2076-3417
Publication year:: 2020
DOI:: Digital Object Identifier (open in new tab) 10.3390/app10134521
Verified by:: No verification

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