Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | Protein hydrolysates, Prolyl endopeptidase, Maillard reaction, Antioxidant, Shrimp by-products, |
| Online Access: | http://hdl.handle.net/10261/267173 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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