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Food & Function

Linking the chemistry and physics of food with health and nutrition


Biological activities of peptide concentrates obtained from hydrolysed eggshell membrane byproduct by optimisation with response surface methodology

Corresponding authors
LAQV/REQUIMTE – Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira no. 228, P-4050-313 Porto, Portugal
E-mail: tsgtavares@gmail.com
Tel: (+351) 96 5268458
LEPABE – Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, Rua Dr Roberto Frias, P-4200-264 Porto, Portugal
Food Funct., 2016, Advance Article

DOI: 10.1039/C6FO00954A
Received 27 Jun 2016, Accepted 29 Sep 2016
First published online 17 Oct 2016
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