Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater

出版年份 2016 全文链接

标题

作者

关键词

Concentration, Peptides, Degree of hydrolysis, Antioxidant capacity, Amino acids

出版物

Volume 198, Issue -, Pages 20-27

出版商

Elsevier BV

发表日期

2015-11-21

DOI

10.1016/j.foodchem.2015.11.094

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