Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

Overview of attention for article published in Frontiers in Sustainable Food Systems, February 2024

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New Research: Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat https://t.co/oSxP5FB0na #Sustainable #FoodSystems

08 Feb 2024

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