Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application
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DOI: 10.3390/biology12050753
Abstract: Simple Summary Guamara and cocuixtle fruits are underutilized and the need arises to use them because they can favor the production of hydrolyzates, in addition to the fact that white shrimp is the crustacean that… read more here.
Keywords: shrimp; guamara cocuixtle; shrimp products; antioxidant capacity ... See more keywords