Article Versions Notes

Tedeschi T, Anzani C, Ferri M, Marzocchi S, Caboni MF, Monari S, Tassoni A. Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids. Foods. 2021; 10(4):755. https://doi.org/10.3390/foods10040755

Tedeschi, Tullia, Cecilia Anzani, Maura Ferri, Silvia Marzocchi, Maria Fiorenza Caboni, Stefania Monari, and Annalisa Tassoni. 2021. "Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids" Foods 10, no. 4: 755. https://doi.org/10.3390/foods10040755

Tedeschi, T., Anzani, C., Ferri, M., Marzocchi, S., Caboni, M. F., Monari, S., & Tassoni, A. (2021). Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids. Foods, 10(4), 755. https://doi.org/10.3390/foods10040755