JIAMYANGYUEN, S.; TOSUK, N.; NUMTHUAM, S.; SRINGARM, C.; WINUPRASITH, T.; RUNGCHANG, S. Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gas-tric Digestion Behavior and Antioxidant Responses. Trends in Sciences, Nakhon Si Thammarat, Thailand, v. 23, n. 7, p. 12767, 2026. DOI: 10.48048/tis.2026.12767. Disponível em: https://tis.wu.ac.th/index.php/tis/article/view/12767. Acesso em: 1 apr. 2026.