Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
Peiyao Li, Jinying Guo, Can Lu, Chonghui Yue, Ping Wang
Topics & Concepts
Steamed breadFood scienceAntioxidantChemistryFish <Actinopterygii>PeptideBiochemistryBiologyFisheryProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety StudiesMeat and Animal Product Quality