Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

Published 2019 View Full Article

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Title
Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion
Authors
Keywords
Rainbow trout, By-product, Washing methods, Protein hydrolysate, Rancidity inhibition
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 108, Issue -, Pages 120-128
Publisher
Elsevier BV
Online
2019-03-20
DOI
10.1016/j.lwt.2019.03.049

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