Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties

A significant increase in interest in food-derived peptides obtained mostly through enzymatic reactions has been observed in the past few years. One of the best sources of bioactive peptides are defatted egg yolk proteins, which can potentially find application as high-quality nutritional supplement...

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Detalles Bibliográficos
Autores principales: Czelej, Michał, Czernecki, Tomasz, Garbacz, Katarzyna, Wawrzykowski, Jacek, Jamioł, Monika, Michalak, Katarzyna, Walczak, Natalia, Wilk, Agata, Waśko, Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528016/
https://www.ncbi.nlm.nih.gov/pubmed/37761103
http://dx.doi.org/10.3390/foods12183394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528016/
https://www.ncbi.nlm.nih.gov/pubmed/37761103
http://dx.doi.org/10.3390/foods12183394

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