Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing

Soudabeh Ghalamara*, Ezequiel R. Coscueta, Sara Silva, Carla Brazinha, Manuela Pintado

*Corresponding author for this work

Research output: Contribution to conferencePosterpeer-review

Original languageEnglish
Publication statusPublished - Jul 2019
EventXII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing - Universidade do Algarve, Faro, Portugal
Duration: 1 Jul 20194 Jul 2019


ConferenceXII Iberoamerican Congress of Food Engineering
Abbreviated titleXII CIBIA 2019

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