Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide
The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compared. The results of inactivation kinetics showed tha...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001990 |