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Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology
Squid protein hydrolysates (SPH) were prepared from the Indian squid Loligo duvauceli using papain. Response surface methodology (RSM) was used for optimization of hydrolysis conditions, including temperature, time, and the enzyme-substrate ratio using DPPH radical scavenging activity as a response....
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| Publié dans: | Food Sci Biotechnol |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Korean Society of Food Science and Technology
2016
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049156/ https://ncbi.nlm.nih.gov/pubmed/30263321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0117-4 |
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