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2017•Journal of Food Science and TechnologyOpen access

Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)

Juliana Machado Latorres, Diana Rios, G. Saggiomo, Wilson Wasielesky, Carlos Prentice

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Key concepts: Litopenaeus, Shrimp, Food science, Hydrolysate, White (mutation), Antioxidant, Chemistry, Fishery

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Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei) — Research Paper | ScholarLens