Enzymatic Hydrolysis of Proteins from Chicken Viscera in the Presence of an Ionic Liquid Enhanced Their Antioxidant Properties
Crossref DOI link: https://doi.org/10.1007/s12649-019-00693-y
Published Online: 2019-05-04
Published Print: 2020-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
da Silva, VĂtor Geniselli
de Castro, Ruann Janser Soares http://orcid.org/0000-0003-2649-8567
Text and Data Mining valid from 2019-05-04
Version of Record valid from 2019-05-04
Article History
Received: 4 September 2018
Accepted: 29 April 2019
First Online: 4 May 2019