Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp ( Catla catla ) as Influenced by the Nature of Enzyme: Protein Hydrolysates from Catla Catla Fish

Saved in:
Bibliographic Details
Published in:Journal of food processing and preservation 2014-06, Vol.38 (3), p.1207-1214
Main Authors: Elavarasan, K., Naveen Kumar, V., Shamasundar, B.A.
Format: Article
Language:English
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0145-8892
DOI:10.1111/jfpp.12081