Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

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

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Corresponding authors
a
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
b
LEPABE – Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, Rua Dr Roberto Frias, P-4200-264 Porto, Portugal
Food Funct., 2016,7, 4597-4604

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