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)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 338-345
Другие темы
Byproducts; Bioactive peptides; Antioxidative activities; Tuna cooking juice; Protein hydrolysate
Язык
Тайский
Примечание
Summaries (En, Th)
ISBN Международный стандартный книжный номер
978-616-278-562-7
Переведенный заголовок
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Тип
Conference; Summary; Non-Conventional
Конференция
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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