articleFood Research InternationalJan 1, 2003Closed access

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

HWHui-Chun WuHCHua‐Ming ChenCSChyuan‐Yuan Shiau

National Taiwan Ocean University · Tung Fang Design Institute

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Abstract

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983
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Authors

3

Topics & keywords

Topics
Keywords
  • Scomber
  • Mackerel
  • Chemistry
  • Hydrolysate
  • Food science
  • Amino acid
  • Antioxidant
  • Biochemistry
UN Sustainable Development Goals
  • Life below water
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