Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative

出版年份 2016 全文链接

标题

作者

关键词

Antimicrobial peptides, Bovine hemoglobin, Cruor, Hydrolysis, Preservative

出版物

Volume 211, Issue -, Pages 306-313

出版商

Elsevier BV

发表日期

2016-05-14

DOI

10.1016/j.foodchem.2016.05.074

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