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Physicochemical and Biological Properties of Eel By-Products Protein Hydrolysates: Potential Application to Meat Product Preservation

Published Online: 2018-08-13

Published Print: 2020-03

Authors

Bougatef, Hajer

Krichen, Fatma

Kobbi, Sabrine

Martinez-Alvarez, Oscar

Nedjar, Naima

Bougatef, Ali

Sila, Assaâd
Funding

Funding for this research was provided by:

Ministry of Higher Education and Scientific Research, Tunisia
License Information

Text and Data Mining valid from 2018-08-13
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Article History

Received: 12 February 2018

Accepted: 4 August 2018

First Online: 13 August 2018

Document is current