Technological advances in obtaining, identifying and producing protein hydrolysates from fish residues by enzymatic action: bioactive and techno-functional properties, application in food, market and regulation. Scientia Agropecuaria, [S. l.], v. 13, n. 2, p. 135–148, 2022. DOI: 10.17268/sci.agropecu.2022.012. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/4476. Acesso em: 18 jul. 2026.