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)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 338-345
Otras materias
Byproducts; Bioactive peptides; Antioxidative activities; Tuna cooking juice; Protein hydrolysate
Idioma
Tailandés
Nota
Summaries (En, Th)
ISBN
978-616-278-562-7
Título traducido
????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
Tipo
Conference; Summary; Non-Conventional
Conferencia
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
Si observa algún dato incorrecto en este registro bibliográfico, póngase en contacto con nosotros en [email protected]