Bioactive properties of enzymatic hydrolysates from abdominal skin gelatin of yellowfin tuna (Thunnus albacares)-Reference-Cited by-同舟云学术

Bioactive properties of enzymatic hydrolysates from abdominal skin gelatin of yellowfin tuna (Thunnus albacares)

Author:

Han Yuna¹,Byun Sang-Hun¹,Park Joung-Hyun²,Kim Seon-Bong¹

Affiliation:

1. Department of Food Science and Technology; Pukyong National University; Busan 608-737 South Korea

2. Swine Science & Technology Center; Gyeongnam National University of Science and Technology; Jinju 660-758 South Korea

Funder

National Research Foundation of Korea (NRF), Ministry of Education, Science and Technology

National Research Foundation of Korea (NRF)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference37 articles.

3. Association of Official Agricultural Chemists international, Gelatin, Dessert preparations, and Mixes;AOAC,2005

4. Chapter 5: fish gelatin;Boran;Advances in Food and Nutrition Research,2010

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

2. Enzymatic hydrolysis of marine fish gelatin for producing ACE inhibitor peptides: meta-analysis;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2022-09-01