Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste
Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrient...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2022-12-01
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| Col·lecció: | CyTA - Journal of Food |
| Matèries: | |
| Accés en línia: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2129793 |
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