The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters

Published 2016 View Full Article

Authors

Keywords

Hydrothermolysis, Proteins, Food wastes, Vegetable source, Animal source

Journal

WASTE MANAGEMENT

Volume 49, Issue -, Pages 364-371

Publisher

Elsevier BV

Online

2016-01-29

DOI

10.1016/j.wasman.2016.01.009

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