A new valorisation approach of porcine blood based on enzymatic hydrolysis and membrane technology: the biological potential of resultant hydrolysate as a food ingredient

Helena Araújo-Rodrigues, Miguel Pereira, Carlos D. Pereira, Manuela Pintado

Research output: Contribution to conference › Abstract › peer-review

8 Downloads

Fingerprint

Dive into the research topics of 'A new valorisation approach of porcine blood based on enzymatic hydrolysis and membrane technology: the biological potential of resultant hydrolysate as a food ingredient'. Together they form a unique fingerprint.

Food Science