A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure
Author:
Funder
Korea Food Research Institute
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00648-y.pdf
Reference32 articles.
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3. Borda D, Indrawati, Smout C, Van Loey A, Hendrickx M. High pressure thermal inactivation of a plasmin system. J. Dairy Sci. 87: 2351-2358 (2004)
4. Chicón R, López-Fandiño R, Alonso E, Belloque J. Proteolytic pattern, antigenicity, and serum immunoglobulin E binding of β-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments. J. Dairy Sci. 91: 928-938 (2008)
5. D’Hondt M, Gevaert B, Stalmans S, Van Dorpe S, Wynendaele E, Peremans K, Burvenich C, De Spiegeleer B. Reversed-phase fused-core HPLC modeling of peptides. J. Pharm. Anal. 3: 93-101 (2013)
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