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Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads

Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus) backbones and heads was evaluated. For this purpo...

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Detalles Bibliográficos
Autores principales:	de la Fuente, Beatriz, Aspevik, Tone, Barba, Francisco J., Kousoulaki, Katerina, Berrada, Houda
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221008/ https://www.ncbi.nlm.nih.gov/pubmed/37233488 http://dx.doi.org/10.3390/md21050294

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