Preparation and identification of ADH-promoting peptides from the meat of sturgeon
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DOI: 10.1515/ijfe-2025-0048
Abstract: Abstract The alcohol dehydrogenase (ADH)-promoting peptides was prepared from low-value sturgeon meat, and the process was optimized by focusing on the protein fractions. Interestingly, among the three categories of protein, myofibrillar protein exhibits the strongest… read more here.
Keywords: adh promoting; meat; sturgeon; preparation identification ... See more keywords