Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 671-675

  Bueno Solano, C ^a   Lopez Cervantes J ^a   Campas Baypoli, O N ^a   Lauterio Garcia R ^a   Adan Bante, N P ^a   Sanchez Machado D I ^a  

^a INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

Author keywords

Amino acids; Food analysis; Lactic acid fermentation; Protein hydrolysates; Shrimp by products

Indexed keywords

AMINO ACID; HEAVY METAL; LACTIC ACID; PROTEIN HYDROLYSATE;

ARTICLE; DIET SUPPLEMENTATION; DRY POWDER; EVAPORATION; FERMENTATION; MICROFLORA; SHRIMP; SPRAY DRYING;

ANIMALIA; DECAPODA (CRUSTACEA);

EID: 49249118010     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.029     Document Type: Article

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