Article Versions Notes

Pires C, Leitão M, Sapatinha M, Gonçalves A, Oliveira H, Nunes ML, Teixeira B, Mendes R, Camacho C, Machado M, et al. Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties. Foods. 2024; 13(15):2418. https://doi.org/10.3390/foods13152418

Pires, Carla, Matilde Leitão, Maria Sapatinha, Amparo Gonçalves, Helena Oliveira, Maria Leonor Nunes, Bárbara Teixeira, Rogério Mendes, Carolina Camacho, Manuela Machado, and et al. 2024. "Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties" Foods 13, no. 15: 2418. https://doi.org/10.3390/foods13152418

Pires, C., Leitão, M., Sapatinha, M., Gonçalves, A., Oliveira, H., Nunes, M. L., Teixeira, B., Mendes, R., Camacho, C., Machado, M., Pintado, M., Ribeiro, A. R., Vieira, E. F., Delerue-Matos, C., Lourenço, H. M., & Marques, A. (2024). Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties. Foods, 13(15), 2418. https://doi.org/10.3390/foods13152418