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Beneficial effects of polysaccharides on the solubility of Mytilus edulis enzymatic hydrolysates.
Mao, Fengjiao; Shi, Pujie; Chen, Hui; Song, Liang; Wang, Zhenyu; Wu, Chao; Du, Ming.
Afiliação
  • Mao F; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Shi P; Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
  • Chen H; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Song L; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Wang Z; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Wu C; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Du M; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address: duming@dlpu.edu.cn.
Food Chem ; 254: 103-108, 2018 Jul 15.
Article em En | MEDLINE | ID: mdl-29548428
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos / Hidrolisados de Proteína / Mytilus edulis Limite: Animals Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos / Hidrolisados de Proteína / Mytilus edulis Limite: Animals Idioma: En Ano de publicação: 2018 Tipo de documento: Article