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

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MobFood: Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market
Castro, P. M. L. (Researcher), Amorim, C. L. (Researcher), Oliveira, A. S. (Researcher) & Sousa, A. S. D. S. (Scholarship holder)
1/12/17 → 30/10/21
Project: Research

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NEWFOOD: NEWFOOD: Food Technologies Valorization
Cardoso, E. (PI) & Sousa, D. (Técnico Superior)
4/09/17 → 2/03/21
Project: Research

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