Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin

por Sanchez-Reinoso, Zain, Todeschini, Sarah, Thibodeau, Jacinthe, Ben Said, Laila, Fliss, Ismail, Bazinet, Laurent, Mikhaylin, Sergey
Publicado 2022

How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides

por Cournoyer, Aurore, Thibodeau, Jacinthe, Ben Said, Laila, Sanchez-Reinoso, Zain, Mikhaylin, Sergey, Fliss, Ismail, Bazinet, Laurent
Publicado 2022