[1]
Yüce, F. and Gökçe, R. 2025. Identification and characterization of antioxidant and antimicrobial peptides from enzymatic hydrolysates of Turkish fermented sausage (sucuk). Italian Journal of Food Science. 37, 3 (Jul. 2025), 402–415. DOI:https://doi.org/10.15586/ijfs.v37i3.2990.