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Use of poultry by-products: production of functional ingredients with high bioactive value through the use of ultrasound-assisted enzymatic hydrolysis

Crossref DOI link: https://doi.org/10.1007/s11694-024-03035-2

Published Online: 2024-12-16

Published Print: 2025-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Romero-Garay, Martha Guillermina

Adaile-Pérez, Vianey M.

Montalvo-González, Efigenia

Martínez-Montaño, Emmanuel

García-Magaña, María De Lourdes https://orcid.org/0000-0003-0647-6168
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Text and Data Mining valid from 2024-12-16

Version of Record valid from 2024-12-16
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Article History

Received: 30 July 2024

Accepted: 27 November 2024

First Online: 16 December 2024

Declarations

:

: The authors declare that there is no conflict of interest.

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