Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Article number | 126343 |
| Journal | Food Chemistry |
| Volume | 316 |
| Number of pages | 9 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 2020 |
- Surimi processing by-products, Hydrolysates, Antioxidant-cryoprotective activity, Gel properties, Frozen storage
Research areas
ID: 237842129