Biochemical and Antioxidant Properties of Recovered Solids with pH Shift from Fishery Effluents (Sardine Stickwater and Tuna Cooking Water)
Emmanuel Martínez‐Montaño, Idalia Osuna‐Ruíz, Israel Benítez-García, Clarissa Osuna Osuna, Ramón Pacheco‐Aguilar, Rosa Stephanie Navarro-Peraza, María Elena Sánchez, Crisantema Hernández, Milton Spanopoulos‐Hernández, Jesús Aarón Salazar‐Leyva
Topics & Concepts
SardineChemistryEffluentAntioxidantSolubilityTunaFood scienceFerricChromatographyBiochemistryOrganic chemistryFisheryBiologyFish <Actinopterygii>EngineeringEnvironmental engineeringProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthMeat and Animal Product Quality