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

{"title":"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","authors":"Kamal Alahmad, W. Xia, Q. Jiang, Yanshun Xu","doi":"10.12691/jfnr-11-3-10","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16096,"journal":{"name":"Journal of Food and Nutrition Research","volume":" ","pages":""},"PeriodicalIF":0.6000,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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)\",\"authors\":\"Kamal Alahmad, W. Xia, Q. Jiang, Yanshun Xu\",\"doi\":\"10.12691/jfnr-11-3-10\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16096,\"journal\":{\"name\":\"Journal of Food and Nutrition Research\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-03-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food and Nutrition Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.12691/jfnr-11-3-10\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food and Nutrition Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.12691/jfnr-11-3-10","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}