Jiamyangyuen, S., Tosuk, N., Numthuam, S., Sringarm, C., Winuprasith, T., & Rungchang, S. (2026). Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gas-tric Digestion Behavior and Antioxidant Responses. Trends in Sciences, 23(7), 12767. https://doi.org/10.48048/tis.2026.12767