Gelatin hydrolysates from sliver carp ( Hypophthalmichthys molitrix ) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince
Author:
Affiliation:
1. College of Food Science and Technology National R & D Branch Center for Conventional Freshwater Fish Processing Huazhong Agricultural University Wuhan Hubei Province430070China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15121
Reference31 articles.
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4. Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin;Choonpicharn S.;Food Science and Technology,2015
5. Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate
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