Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products
Authors
Keywords
Enzymatic hydrolysis, Fish protein hydrolysates, Critical micelle concentration, Sensory evaluation, Bitter taste, Hydrophobic peptide fraction, Degree of hydrolysis, Molecular weight distribution
Journal
PROCESS BIOCHEMISTRY
Volume 51, Issue 8, Pages 1006-1014
Publisher
Elsevier BV
Online
2016-04-30
DOI
10.1016/j.procbio.2016.04.015

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.