Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition.

Aspevik T, Dankel EK, Leivers S, Afseth NK, Oterhals Å, Haugen JE, Skov M, Gaarder MØ.

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DOI: 10.1016/j.fochx.2026.104181
Published: 2026-07-08
Container: Food Chem X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104181,
  title = {Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition.},
  author = {Aspevik T and  Dankel EK and  Leivers S and  Afseth NK and  Oterhals Å and  Haugen JE and  Skov M and  Gaarder MØ.},
  year = {2026},
  journal = {Food Chem X},
  doi = {10.1016/j.fochx.2026.104181},
  url = {https://doi.org/10.1016/j.fochx.2026.104181}
}

RIS

TY  - JOUR
TI  - Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition.
AU  - Aspevik T
AU  -  Dankel EK
AU  -  Leivers S
AU  -  Afseth NK
AU  -  Oterhals Å
AU  -  Haugen JE
AU  -  Skov M
AU  -  Gaarder MØ.
PY  - 2026
JO  - Food Chem X
DO  - 10.1016/j.fochx.2026.104181
UR  - https://doi.org/10.1016/j.fochx.2026.104181
ER  -

APA

T, A., EK, D., S, L., NK, A., Å, O., JE, H., M, S., & MØ., G. (2026). Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition.. Food Chem X. https://doi.org/10.1016/j.fochx.2026.104181

Source records

europe-pmc · retrieved 2026-09-26T12:19:08.057Z
doaj · retrieved 2026-09-26T12:19:08.035Z