Valorization of blue mussel for the recovery of free amino acids rich products by subcritical water hydrolysis
Yu-Rin Jeong, Jin‐Seok Park, David Nkurunziza, Yeon‐Jin Cho, Byung‐Soo Chun
Topics & Concepts
HydrolysisChemistryHydrolysateMytilusAmino acidBlue musselMaillard reactionMusselGlycineChromatographyArginineFood scienceOrganic chemistryBiochemistryBiologyEcologySubcritical and Supercritical Water ProcessesAlgal biology and biofuel productionEnzyme function and inhibition