Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis-Reference-Cited by-同舟云学术

Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis

Published:2010-04-26 Issue:4 Volume:11 Page:1851-1869
ISSN:1422-0067
Container-title:International Journal of Molecular Sciences
language:en
Short-container-title:IJMS

Author:

Foh Mohamed Beva Kelfala,Amadou Issoufou,Foh Betty Mabel,Kamara Mohamed Tabita,Xia Wenshui

Publisher

MDPI AG

Subject

Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Computer Science Applications,Spectroscopy,Molecular Biology,General Medicine,Catalysis

Link

http://www.mdpi.com/1422-0067/11/4/1851/pdf

Reference40 articles.

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4. Enhancing the functionality of food proteins by enzymatic modification;Panyam;Trends Food Sci. Technol,1996

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