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April 17, 2024ACS Food Science & TechnologyOpen Access

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

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Authors

MGMaría Fernanda González-OsunaUniversidad de SonoraABAriadna Thalía Bernal-MercadoUniversidad de SonoraFWFrancisco Javier Wong‐CorralUniversidad de Sonora

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Cite This Study

González-Osuna et al. (2024) studied this question.

synapsesocial.com/papers/68e6eabeb6db643587665cb6https://doi.org/10.1021/acsfoodscitech.3c00605
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