Recent Trends in the Application of Oilseed-Derived Protein Hydrolysates as Functional Foods by Katarzyna Garbacz, Jacek Wawrzykowski, Michał Czelej, Tomasz Czernecki, Adam Waśko

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Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity by Michał Czelej, Katarzyna Garbacz, Tomasz Czernecki, Jacek Wawrzykowski, Adam Waśko

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Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties by Michał Czelej, Tomasz Czernecki, Katarzyna Garbacz, Jacek Wawrzykowski, Monika Jamioł, Katarzyna Michalak, Natalia Walczak, Agata Wilk, Adam Waśko

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