Antimicrobial and Antioxidant Potential of Papain Liver Hydrolysate in Meat Emulsion Model at Chilling Storage Under Aerobic Packaging Condition
Author:
Publisher
Springer Science and Business Media LLC
Subject
Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12649-021-01538-3.pdf
Reference49 articles.
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3. Je, J.Y., Lee, K.H., Lee, M.H., Ahn, C.B.: Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Res. Int. 42, 1266–1272 (2009)
4. López-Pedrouso, M., Borrajo, P., Pateiro, M., Lorenzo, J.M., Franco, D.: Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes. Food Res. Int. 137, 109389 (2020)
5. Verma, A.K., Chatli, M.K., Kumar, P., Mehta, N.: In-vitro assessment of antioxidant and antimicrobial activity of whole porcine-liver hydrolysates and its fractions. Anim. Prod. Sci. 59, 641–646 (2019)
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