Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products

Fisheries Science

Volumn 83, Issue 2, 2017, Pages 317-331

  Nguyen, Elizabeth ^a   Jones, Owen ^a   Kim, Yuan H Brad ^a   San Martin Gonzalez, Fernanda ^a   Liceaga, Andrea M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Fish by products; Functionality; Microwave assisted hydrolysis; Proteins

Indexed keywords

EID: 85013058504     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1007/s12562-017-1067-3     Document Type: Article

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