Effect of Degree of Hydrolysis and Protease Type on the Antioxidant Activity of Protein Hydrolysates From Cuttlefish (Sepia officinalis) By-Products
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference48 articles.
1. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves
2. A heat-stable trypsin from the hepatopancreas of the cuttlefish (Sepia officinalis): Purification and characterisation
3. Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases
4. ANTIOXIDANT ACTIVITIES OF SARDINELLE HEADS AND/OR VISCERA PROTEIN HYDROLYSATES PREPARED BY ENZYMATIC TREATMENT
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