Antioxidant activity of hybrid sturgeon (Huso dauricus × Acipenser schrenckii) protein hydrolysate prepared using bromelain, its fractions and purified peptides

• Autorzy: Noman A. , Wang Y. , Zhang C. , Abed S.M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 1
• Opis fizyczny: p.79-89,fig.,ref.

Twórcy

autor

Noman A.

• Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China
• Department of Agricultural Engineering, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen

autor

Wang Y.

• Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China

autor

Zhang C.

• Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China

autor

Abed S.M.

• Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt

Identyfikatory

DOI

10.31883/pjfns/146317