Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides
https://doi.org/10.21323/2414-438X-2020-5-2-12-19
Abstract
Keywords
About the Authors
I. M. ChernukhaRussian Federation
Irina M. Chernukha — doctor of technical sciences, professor, Academician of Russian Academy of Sciences, principal research scientist, Experimental clinic-laboratory «Biologically active substances of animal origin»
109316, Moscow, Talalikhina str., 26.
N. G. Mashentseva
Russian Federation
Natal’ya G. Mashentseva — doctor of technical sciences, professor RAS, head of the Department of Biotechnology and Technology of Products of Bioorganic Synthesis
125080, Moscow, Volokolamskoe sh., 11
D. A. Afanasev
Russian Federation
Dmitrii A. Afanas’ev — student, Institute of Innovative Technologies and Bioindustry of Food Products
125080, Moscow, Volokolamskoe sh., 11
N. L. Vostrikova
Russian Federation
Natal’ya L. Vostrikova — doctor of technical sciences, head of laboratory «Center for food and feed testing»
109316, Moscow, Talalikhina str., 26
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Review
For citations:
Chernukha I.M., Mashentseva N.G., Afanasev D.A., Vostrikova N.L. Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides. Theory and practice of meat processing. 2020;5(2):12-19. https://doi.org/10.21323/2414-438X-2020-5-2-12-19