Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates
The antifreeze and antioxidant capacities of tilapia (<i>Oreochromis mossambicus</i>) gelatin hydrolysates were investigated, after glycosylation with saccharides of varying molecular weights, to enhance their functional properties to widen its commercial application in frozen aquatic products. Glyc...
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| Auteurs principaux: | , , , , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2025-02-01
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| Collection: | Fishes |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2410-3888/10/2/65 |
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