Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches

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dc.contributor.authorJulia Bechaux
dc.contributor.authorVincenza Ferraro
dc.contributor.authorThierry Sayd
dc.contributor.authorChristophe Chambon
dc.contributor.authorJean François Le Page
dc.contributor.authorYoan Drillet
dc.contributor.authorPhilippe Gatellier
dc.contributor.authorVéronique Santé-Lhoutellier
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:15:29Z
dc.date.available2026-03-22T14:15:29Z
dc.date.issued2020
dc.descriptionCitaciones: 22
dc.identifier.doi10.1016/j.foodres.2020.109123
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2020.109123
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/45458
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofFood Research International
dc.sourceUniversité Clermont Auvergne
dc.subjectIn silico
dc.subjectPapain
dc.subjectBiochemistry
dc.subjectAntioxidant
dc.subjectUniProt
dc.subjectSubtilisin
dc.subjectChemistry
dc.subjectIn vitro
dc.subjectBiotechnology
dc.subjectComputational biology
dc.titleWorkflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches
dc.typearticle

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