Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater

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Title
Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater
Authors
Keywords
Concentration, Peptides, Degree of hydrolysis, Antioxidant capacity, Amino acids
Journal
FOOD CHEMISTRY
Volume 198, Issue -, Pages 20-27
Publisher
Elsevier BV
Online
2015-11-21
DOI
10.1016/j.foodchem.2015.11.094

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