Antioxidant and antimicrobial enhancement by reaction of protein hydrolysates derived from shrimp by-products with glucosamine
In Press.
Saved in:
| Main Authors: | , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer Nature
2019
|
| Subjects: | Maillard reaction, Shrimp by-products, Enzymatic hydrolysis, Glucosamine, Antioxidant activity, Antimicrobial activity, |
| Online Access: | http://hdl.handle.net/10261/179207 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|