Preparation and Evaluation of Antioxidant Activity of Haematococcus pluvialis Hydrolysate
In order to make high value use of the algal residue, this paper presented a study on the preparation of antioxidant enzymatic hydrolysate from Haematococcus pluvialis residue. Single factor investigation and the response surface methodology (RSM) were used to optimize the hydrolysis process of H. p...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120047 |