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Hydrolysis conditions for antioxidant peptides derived from enzymatic hydrolysates of sandfish (Arctoscopus japonicus)
Sandfish (Arctoscopus japonicus) meat and roe were used as natural materials for the preparation of antioxidant peptides using enzymatic hydrolysis. Meat and roe were hydrolyzed using Alcalase 2.4 L and Collupulin MG, respectively. Optimal hydrolysis conditions were determined through the effects of...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049800/ https://ncbi.nlm.nih.gov/pubmed/30263652 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0178-z |
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