Biofunctional Properties of Enzymatic Squid Meat Hydrolysate
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201512053817054.pdf
Reference32 articles.
1. Effects of Carboxymethyl Chitosan on Yield and Whey Protein Loss in Cottage Cheese
2. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review
3. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole ( Limanda aspera ) frame protein
4. Gastrointestinal enzyme production of bioactive peptides from royal jelly protein and their antihypertensive ability in SHR
5. Angiotensin-I-converting enzyme (ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates
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