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Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin
Impact of retort processing on the characteristics and bioactivity of herbal soup, based on hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was investigated. Retort processing was conducted at either 115 °C or 121 °C for 5, 7, 9 or 11 min (F(0) values) and c...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2018
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098799/ https://ncbi.nlm.nih.gov/pubmed/30150838 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3310-z |
| Oznake: |
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