Preparation of the rainbow trout bone peptides directed by nutritional properties and flavor analyses
Author:
Affiliation:
1. School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian China
2. Shandong Yueyi Biological Technology Co., Ltd; Rizhao China
Funder
Modern Food Processing and Food Storage and Transportation Technology and Equipment
Publisher
Wiley
Subject
Food Science
Reference20 articles.
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3. Erratum to: Valorization of proteins from Co- and By-Products from the fish and meat industry;Aspevik;Topics in Current Chemistry,2017
4. Protein hydrolysates for Pacific whiting solid wastes;Benjakul;Journal of Agricultural & Food Chemistry,1997
5. The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein;Ekuwaenyonam;LWT - Food Science and Technology,2009
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