Impact of Enzymatic Hydrolysis Using Two Proteases on Functional, Structural, and Antioxidant Properties of Protein Hydrolysates Derived from Fresh and Microwave-dried Substrates of Bighead Carp (Hypophthalmichthys Nobilis)

IF 0.6 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Food and Nutrition Research Pub Date : 2023-03-22 DOI:10.12691/jfnr-11-3-10

Kamal Alahmad, W. Xia, Q. Jiang, Yanshun Xu

引用次数: 0

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两种蛋白酶对鲜鳙鱼和微波干燥鳙鱼蛋白水解产物功能、结构和抗氧化性能的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food and Nutrition Research 农林科学-食品科技

CiteScore

1.60

自引率

9.10%

发文量

审稿时长

1 months

期刊介绍： Journal of Food and Nutrition Research (JFNR) publishes papers focusing on fundamental and applied research in chemistry, physics, microbiology, nutrition aspects, bioactivity, quality, safety, and technology of foods.