Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications.

Mayta-Apaza, Alba C; Rocha-Mendoza, Diana; García-Cano, Israel; Jiménez-Flores, Rafael

Mayta-Apaza, Alba C; Rocha-Mendoza, Diana; García-Cano, Israel; Jiménez-Flores, Rafael.

Afiliación

Mayta-Apaza AC; Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio 43210, United States.
Rocha-Mendoza D; Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio 43210, United States.
García-Cano I; Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio 43210, United States.
Jiménez-Flores R; Department of Food Science and Technology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, Tlalpan, Mexico City 14080, Mexico.

ACS Food Sci Technol ; 2(9): 1442-1452, 2022 Sep 16.

Article en En | MEDLINE | ID: mdl-36161074

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: ACS Food Sci Technol Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos

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