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Purification and characterization of antioxidant peptides from hairtail surimi hydrolysates and their effects on beef color stability.
Wang, Peixin; Zhang, Jiawen; Tang, Yibin; Zhang, Zhigang; Zhang, Yi; Hu, Jiamiao.
Afiliación
  • Wang P; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China.
  • Zhang J; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
  • Tang Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
  • Zhang Z; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
  • Zhang Y; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian, China.
  • Hu J; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China.
J Food Sci ; 86(7): 2898-2909, 2021 Jul.
Article en En | MEDLINE | ID: mdl-34146412
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fragmentos de Péptidos / Hidrolisados de Proteína / Productos Pesqueros / Peces / Conservación de Alimentos / Carne / Antioxidantes Límite: Animals Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fragmentos de Péptidos / Hidrolisados de Proteína / Productos Pesqueros / Peces / Conservación de Alimentos / Carne / Antioxidantes Límite: Animals Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article País de afiliación: China