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Journal: Foods, 2023
Volume: 12
Number: 3394
3394
Article: Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties
Authors: by Michał Czelej, Tomasz Czernecki, Katarzyna Garbacz, Jacek Wawrzykowski, Monika Jamioł, Katarzyna Michalak, Natalia Walczak, Agata Wilk and Adam Waśko
Link: https://www.mdpi.com/2304-8158/12/18/3394

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