Encapsulation of Salmon Peptides in Marine Liposomes: Physico-Chemical Properties, Antiradical Activities and Biocompatibility Assays

Salmon byproducts (Salmo salar) generated by the food chain represent a source of long-chain polyunsaturated fatty acids (eicosapentaenoic acid (EPA): 20:5n-3; docosahexaenoic acid (DHA): 22:6n-3) and peptides that can be used as supplements in food for nutraceutical or health applications, such as...

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Detalles Bibliográficos
Autores principales: Hanachi, Amine, Bianchi, Arnaud, Kahn, Cyril J. F., Velot, Emilie, Arab-Tehrany, Elmira, Cakir-Kiefer, Céline, Linder, Michel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029219/
https://www.ncbi.nlm.nih.gov/pubmed/35447922
http://dx.doi.org/10.3390/md20040249

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029219/
https://www.ncbi.nlm.nih.gov/pubmed/35447922
http://dx.doi.org/10.3390/md20040249

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