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Shelf‐life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease

This study was focused on shelf‐life extension of whole shrimp (Penaeus merguiensis) using an active coating containing gelatin hydrolysates. Gelatin extracted from Scomberomorus commerson skin was hydrolyzed using actinidin extracted from kiwifruit. Some important physicochemical characteristics of...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Mirzapour‐Kouhdasht, Armin, Moosavi‐Nasab, Marzieh
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6977469/
https://ncbi.nlm.nih.gov/pubmed/31993147
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1293
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