Effect of enzyme concentration and hydrolysis time on degree of hydrolysis and antioxidative activities of protein hydrolysate from tuna cooking juice
2020
Chanita Jeerakul(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products) | Mookdaporn Kiettiolarn(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products) | Pramvadee Tepwong(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products)
AGROVOC Keywords
Bibliographic information
Pagination
p. 338-345
Other Subjects
Antioxidative activities; Protein hydrolysate; Tuna cooking juice; Byproducts; Bioactive peptides
Language
Thai
Note
Summaries (En, Th)
ISBN
978-616-278-562-7
Translated Title
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Type
Conference; Summary; Non-Conventional
Conference
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
Data Provider
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