Understanding the potential of pressurized CO₂ to assist enzymatic hydrolysis of egg yolk waste for the production of hydrolysates rich in protein, peptides and amino acids with antioxidant activity

Fuente: Food Research International

Publication date: 31 December 2026Source: Food Research International, Volume 246Author(s): Umair Zahid, Karamat Rezaei, Marleny D.A. Saldaña