High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides - Archive ouverte HAL

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Article Dans Une Revue Journal of Nutritional Health & Food Science Année : 2020

High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides

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Oumaima Zouari

Fonction : Auteur

Institut Charles Viollette (ICV) - EA 7394

National School of Engineers

BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation

Rémi Przybylski

Fonction : Auteur

Institut Charles Viollette (ICV) - ULR 7394

BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation

BioEcoAgro - UMR transfrontalière INRAe - UMRT1158

Mounir Hannioui

Fonction : Auteur

Ludivine Sion

Fonction : Auteur

BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation

BioEcoAgro - UMR transfrontalière INRAe - UMRT1158

Pascal Dhulster

Fonction : Auteur

Institut Charles Viollette (ICV) - ULR 7394

BioEcoAgro - UMR transfrontalière INRAe - UMRT1158

BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation

Naïma Nedjar-Arroume

Fonction : Auteur

BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation

BioEcoAgro - UMR transfrontalière INRAe - UMRT1158

Institut Charles Viollette (ICV) - ULR 7394

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Sciences du Vivant [q-bio]

Christophe Flahaut : Connectez-vous pour contacter le contributeur

https://hal.science/hal-04549179

Soumis le : mercredi 17 avril 2024-09:21:51

Dernière modification le : vendredi 31 mai 2024-15:28:21

Dates et versions

hal-04549179 , version 1 (17-04-2024)

Identifiants

HAL Id : hal-04549179 , version 1
DOI : 10.15226/jnhfs.2020.001170

Citer

Oumaima Zouari, Rémi Przybylski, Mounir Hannioui, Ludivine Sion, Pascal Dhulster, et al.. High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides. Journal of Nutritional Health & Food Science, 2020, 8 (1), pp.1-9. ⟨10.15226/jnhfs.2020.001170⟩. ⟨hal-04549179⟩

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