Work

Effect of the Type of Enzyme and Degree of Hydrolysis on the Antioxidant Properties of Paste Shrimp Protein Hydrolysates Prepared by Varying in Vitro Enzymatic Process

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00922

Authors: Vignaesh Dhanabalan, K. A. Martin Xavier, Kasturi Chattopadhyay, Kurukkan Kunnath Asha, Amjad K. Balange, L. N. Murthy, Binaya Bhushan Nayak

Institutions: Tamil Nadu Dr. J Jayalalitha Fisheries University, Central Institute of Fisheries Education, Central Institute of Fisheries Technology

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4407687795

FWCI: 1.015

Cites: 57

Cited by: 4

Related to: 10