Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical, Antioxidant, and Functional Properties of Collagen Hydrolysates from Sphyrna lewini, Dasyatis akjei, and Raja porosa

被引：0

作者：

National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Lincheng New District, Zhoushan, China ^{[1
]}

不详 ^{[2
]}

机构：

来源：

J Aquat Food Prod Technol | / 5卷 / 616-632期

关键词：

Anti-oxidant activities - Collagen hydrolysate - Dasyatis akjei - Functional properties - Raja porosa - Sphyrna lewini;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

共 2 条

[1] Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical, Antioxidant, and Functional Properties of Collagen Hydrolysates from Sphyrna lewini, Dasyatis akjei, and Raja porosa
Chi, Changfeng
Hu, Fayuan
Li, Zhongrui
Wang, Bin
Luo, Hongyu
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2016, 25 (05) : 616 - 632
[2] Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa
Li, Zhongrui
Wang, Bin
Chi, Changfeng
Gong, Yandan
Luo, Hongyu
Ding, Guofang
FOOD RESEARCH INTERNATIONAL, 2013, 51 (01) : 283 - 293

← 1 →