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Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality

Nayereh Karimi, Mehdi Nikoo, Hassan Ahmadi Gavlighi, Shima Piri Gheshlaghi, Joe M. Regenstein, Xueming Xu

2020LWT31 citationsDOI

Topics & Concepts

Food scienceShrimpChewinessLitopenaeusChemistryLactobacillus plantarumFermentationYeastHydrolysateGallateLactic acidBiochemistryBiologyBacteriaGeneticsNuclear chemistryHydrolysisFisheryProtein Hydrolysis and Bioactive PeptidesFood and Agricultural SciencesMeat and Animal Product Quality
Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality | Litcius