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关键词
书目信息
页码
p. 338-345
其它主题
Byproducts; Bioactive peptides; Antioxidative activities; Tuna cooking juice; Protein hydrolysate
语言
泰国
注释
Summaries (En, Th)
ISBN
978-616-278-562-7
翻译的标题
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类型
Conference; Summary; Non-Conventional
粮农组织大会
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP