Production factors affecting antioxidant peptides from tilapia processing byproducts
Author:
Affiliation:
1. Khon Kaen University, Thailand
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst00218.pdf
Reference22 articles.
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4. Measurement of oxygen radical absorbance capacity in biological samples. Oxidants and antioxidants;Cao G. H.;Methods in Enzymology,1999
5. Antioxidant properties of tilapia component protein hydrolysates and the membrane ultrafiltration fractions;Chen X.X.;Advanced Materials Research,2015
Cited by 3 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
1. Differentiation of protein types extracted from tilapia byproducts by FTIR spectroscopy combined with chemometric analysis and their antioxidant protein hydrolysates;Food Chemistry;2024-03
2. How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood;Reviews in Aquaculture;2022-12-05
3. Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents;Food Science and Technology;2020-06
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