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Journal: Foods, 2021
Volume: 10
Number: 755
755
Article: Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids
Authors: by Tullia Tedeschi, Cecilia Anzani, Maura Ferri, Silvia Marzocchi, Maria Fiorenza Caboni, Stefania Monari and Annalisa Tassoni
Link: https://www.mdpi.com/2304-8158/10/4/755

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