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Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis)

Darlinne Amanda Soares Lima, Miriane Moreira Fernandes Santos, Rayane Lycia Ferreira Duvale, Taliana Kênia Alencar Bezerra, Íris Braz da Silva Araújo, Mario Estévez, Fábio Anderson Pereira da Silva

2020Journal of Food Science and Technology25 citationsDOIOpen Access PDF

Topics & Concepts

HydrolysateFood scienceAromaChemistryEnzymatic hydrolysisHydrolysisBiochemistryProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthMeat and Animal Product Quality
Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis) | Litcius