Value-added utilization of undersized Paralichthys olivaceus through enzymatic hydrolysis: Fish protein supports recovery of muscle strength in age-related muscle loss!

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 28 February 2026

Source: Food Research International, Volume 226

Author(s): Seokmin Lee, Jimin Hyun, Jongho Lim, You-Jin Jeon, Bomi Ryu

Publication date: 28 February 2026Source: Food Research International, Volume 226Author(s): Seokmin Lee, Jimin Hyun, Jongho Lim, You-Jin Jeon, Bomi Ryu Read More

Related posts:

Default ThumbnailMapping the landscape of stresss-relieving foods: sensory, emotional, and imagery dimensions Default ThumbnailHow do you like to chew? Consumer segmentation from mouth behavior patterns Default ThumbnailEnhancing ascorbic acid delivery and stability by yeast microencapsulation in vitro and food matrices: A comparative study of Candida, and Kluyveromyces species Default ThumbnailTranscriptomic insights into hydrogen peroxide-mediated antibacterial activity of Enterococcus lactis FSEL1 in raw milk biofilms Default ThumbnailAutolysis-driven cell wall remodeling in yeast: Sustainable bioink development and extrusion 3D printing performance Default ThumbnailRegulating the structure of soybean protein isolate-dextran maillard conjugate through cold plasma treatment: enhancing the storage and processing stability of oil-in-water emulsion loaded with curcumin