Antioxidant and antimicrobial enhancement by reaction of protein hydrolysates derived from shrimp by-products with glucosamine

Antioxidant and antimicrobial enhancement by reaction of protein hydrolysates derived from shrimp by-products with glucosamine

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Bibliographic Details
Main Authors: Djellouli, Mustapha, López Caballero, M. E., Arancibia, Mirari, Karam, Noureddine, Martínez Álvarez, Óscar
Other Authors: Ministère de l'Enseignement Supérieur et de la Recherche Scientifique (Algerie)
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
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Summary:In Press.

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