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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |