articleFood ChemistryOct 3, 2006Closed access

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

VKVilailak KlompongSBSoottawat BenjakulDKDuangporn KantachoteFSFereidoon Shahidi

Prince of Songkla University · Memorial University of Newfoundland

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Keywords
  • Hydrolysate
  • Chemistry
  • Hydrolysis
  • DPPH
  • Emulsion
  • Enzymatic hydrolysis
  • Antioxidant
  • Scavenging
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