Optimization of Hydrolysis Conditions for Production of...

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Journal of Aquatic Food Product Technology 2020 / 07

Optimization of Hydrolysis Conditions for Production of Gelatin Hydrolysates from Shark Skin Byproduct and Evaluation of Their Antioxidant Activities

Limpisophon, Kanokrat, Shibata, Junichirou, Yasuda, Yuki, Tanaka, Munehiko, Osako, Kazufumi
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Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2020.1799469
Date:
July, 2020
File:
PDF, 1.46 MB
2020
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