Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel ( Scomberomorus brasiliensis) .

Autor: 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.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Aug; Vol. 58 (8), pp. 2952-2962. Date of Electronic Publication: 2020 Sep 23.