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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...
Autores principales: | Hanachi, Amine, Bianchi, Arnaud, Kahn, Cyril J. F., Velot, Emilie, Arab-Tehrany, Elmira, Cakir-Kiefer, Céline, Linder, Michel |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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