Compositions and antioxidant properties of protein hydrolysates from the skins of four carp species

International Journal of Food Science and Technology

Volumn 50, Issue 12, 2015, Pages 2589-2597

  Wu, Xiaosa ^a   Cai, Luyun ^a,b   Zhang, Yuhao ^b   Mi, Hongbo ^a   Cheng, Xuanru ^a   Li, Jianrong ^a,b  

^a BOHAI UNIVERSITY   (China)

^b SOUTHWEST UNIVERSITY   (China)

Author keywords

Antioxidant activity; Degree of hydrolysis; Fish skin; Hydrolysate

Indexed keywords

FATTY ACIDS; HYDROLYSIS; LINOLEIC ACID; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DEGREE OF HYDROLYSIS; HYDROLYSATE; HYDROPHOBIC AMINO ACIDS; POTENT ANTIOXIDANTS; PROTEIN HYDROLYSATE; SAMPLE CONCENTRATION;

ANTIOXIDANTS;

EID: 84955206762     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12927     Document Type: Article

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