2013•Food ChemistryRequires access

Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products

Yongle Liu, Xianghong Li, Zhijun Chen, Jian Yu, Faxiang Wang, Jianhui Wang

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Key concepts: Fish <Actinopterygii>, Hydrolysate, Fish processing, Chemistry, Food science, Characterization (materials science), Fish products, Fishery

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Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products — Research Paper | ScholarLens