Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (<i>Aristichthys nobilis</i>) in Freeze-Thawed Fish Fillets
Bone hydrolysates from bighead carp (<i>Aristichthys nobilis</i>) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity...
| Auteurs principaux: | , , |
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| Format: | Article |
| Langue: | English |
| Publié: |
MDPI AG
2021-06-01
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| Collection: | Foods |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2304-8158/10/6/1409 |