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Preparation and antioxidative activity of hoki frame protein hydrolysate using ultrafiltration membranes

Author:
Je, J.Y., Kim, S.Y., Kim, S.K.
Source:
European food research & technology 2005 v.221 no.1-2 pp. 157-162
ISSN:
1438-2377
Subject:
Macruronus novaezelandiae, fish protein hydrolysate, fish waste, fish, antioxidant activity, enzymatic hydrolysis, pepsin, molecular weight, linoleic acid, lipid peroxidation, free radicals, free radical scavengers
Agid:
2025710