King crab gills as a new source of chitin/chitosan and protein hydrolysates
V. Yu. Novikov, K.S. Rysakova, Nadezhda Shumskaya, A. M. Mukhortova, K.A. Kesarev
Topics & Concepts
ChitinGillChitosanCarapaceHydrolysateChemistryBiologyFood scienceFisheryBiochemistryCrustaceanHydrolysisFish <Actinopterygii>Nanocomposite Films for Food PackagingProteins in Food SystemsStudies on Chitinases and Chitosanases