Zobrazeno 1 - 1
of 1
pro vyhledávání: '"B. A. Bolkhonov"'
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 1, Pp 34-42 (2023)
Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids, possess high nutritional value and provide a wide range of biological activity. They serve as sources for development of functional ingredients that dra
Externí odkaz:
https://doaj.org/article/774ba836a1a34e35aa65e757fbf50ba4
