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Effects of ultrasonic,microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis)
Authors:Anwar Noman  Jiang Qixing  Yanshun Xu  Sherif M. Abed  Mohammed Obadi  Abdelmoneim H. Ali  Wedad Q. AL-Bukhaiti  Wenshui Xia
Affiliation:1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China

Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, El-Arish University, El-Arish, Egypt

Abstract:
Keywords:antioxidant activity  Chinese sturgeon  microwave  pretreatment  protein hydrolysate  ultrasonic
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