Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts-Reference-Cited by-同舟云学术

Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts

Published:2009-12-11 Issue:1 Volume:45 Page:147-154
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Mamelona Jean,Saint-Louis Richard,Pelletier Émilien

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02114.x/fullpdf

Reference50 articles.

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3. Antioxidant activity of peptide fractions of capelin protein hydrolysates;Amarowicz;Food Chemistry,1997

4. A new, rapid, high sensitivity analysis of amino acid in food type samples;Bidlingmeyer;Journal of the Association of Official Analytical Chemists,1987

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