Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type-Reference-Cited by-同舟云学术

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

Published:2007-01 Issue:4 Volume:102 Page:1317-1327
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Klompong Vilailak,Benjakul Soottawat,Kantachote Duangporn,Shahidi Fereidoon

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference55 articles.

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5. Enzymatic solubilization of fish protein concentrate: batch studies applicable to continuous enzyme recycling processes;Cheftel;Journal of Agricultural and Food Chemistry,1971

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