Preparation and characterisation of the pearl oyster (Pinctada martensii) meat protein hydrolysates with a high Fischer ratio

International Journal of Food Science and Technology

Volumn 44, Issue 6, 2009, Pages 1183-1191

  Zheng, Huina ^a,b,c   Zhang, Chaohua ^b   Cao, Wenghong ^b   Liu, Shucheng ^b   Ji, Hongwu ^b  

^a SOUTH CHINA SEA INSTITUTE OF OCEANOLOGY   (China)

^b GUANGDONG OCEAN UNIVERSITY   (China)

^c UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Activated carbon; Fischer ratio; Oligopeptides; Pinctada martensii

Indexed keywords

PINCTADA; PINCTADA MARTENSI;

EID: 65449137909     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01942.x     Document Type: Article

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