A Comparative Study on Some Functional and Antioxidant Properties of Kilka Meat, Fishmeal, and Stickwater Protein Hydrolysates
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DOI: 10.1080/10498850.2018.1500503
Abstract: ABSTRACT This study determined some antioxidative activities and functional properties of hydrolyzed proteins prepared from kilka (Clupeonella sp.) meat (KMH), kilka fishmeal (KFH), and stickwater (SWH). The highest degree of hydrolysis (DH) was 25.02% (p… read more here.
Keywords: kfh; antioxidant properties; stickwater; study ... See more keywords