Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods
The main objective was to study the antiulcer and antiproliferative potential of yeast peptide extract for further incorporation into functional foods. Peptide concentrates were obtained by hydrolysis of spent brewer's yeast proteins followed by a filtration process. In order to prove the possi...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
|
| Texto completo: | http://hdl.handle.net/10400.14/23143 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/23143 |