Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides
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Chicken cruor (Ch-cru), a protein-rich slaughterhouse by-product, has potential as a sustainable source of antimicrobials. This study investigated the impact of peptic hydrolysis duration (up to 24 h at pH 3) and a subsequent chemical discoloration step on the... ...
