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Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis).
Lima, Darlinne Amanda Soares; Santos, Miriane Moreira Fernandes; Duvale, Rayane Lycia Ferreira; Bezerra, Taliana Kênia Alencar; Araújo, Íris Braz da Silva; Madruga, Marta Suely; da Silva, Fábio Anderson Pereira.
Afiliación
  • Lima DAS; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil.
  • Santos MMF; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil.
  • Duvale RLF; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil.
  • Bezerra TKA; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil.
  • Araújo ÍBDS; Departament of Agribusiness Management and Technology, Federal University of Paraiba, Bananeiras, Paraiba Brazil.
  • Madruga MS; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil.
  • da Silva FAP; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil.
J Food Sci Technol ; 58(8): 2952-2962, 2021 Aug.
Article en En | MEDLINE | ID: mdl-34294957
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India