Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste

Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste

Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrient...

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Bibliographic Details
Main Authors:	Jiang Sun, Yongchang Su, Linghua Wang, Feng Lv, Haiyan Wu
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2022-12-01
Series:	CyTA - Journal of Food
Subjects:	Anchovy enzymolysis nutrition antioxidation Anchoa Enzimólisis
Online Access:	https://www.tandfonline.com/doi/10.1080/19476337.2022.2129793

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