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Antioxidant and functional properties of protein hydrolysates from pink perch (Nemipterus japonicus) muscle
Functional properties and antioxidant activity of pink perch (Nemipterus japonicus) muscle hydrolysed by three different enzymes papain, pepsin and trypsin were studied. The protein hydrolysates produced by trypsin had an excellent solubility (98%) compared to pepsin (77%) and papain hydrolysate (74...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2011
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3722406/ https://ncbi.nlm.nih.gov/pubmed/24426005 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0416-y |
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