Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates
Fernando Rivero‐Pino, F. Javier Espejo-Carpio, Emilia M. Guadix
Topics & Concepts
HydrolysateMaillard reactionChemistryFood scienceDPPHAntioxidantFunctional foodSardineIngredientSugarPolyphenolFish <Actinopterygii>BiochemistryHydrolysisBiologyFisheryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth