Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases

Journal article

Peer reviewed

Barbara A Rasco, Mahmoudreza Ovissipour, Setareh Ghorban Shirodi, Maryam Modanlow, Sanaz Gholami and Mahrokh Nemati

Journal of the Science of Food and Agriculture, Vol.93(7), pp.1718-1726

2013

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Title: Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases
Creators: Barbara A Rasco - Washington State University
Mahmoudreza Ovissipour - Washington State University
Setareh Ghorban Shirodi
Maryam Modanlow - Shiraz University
Sanaz Gholami - Isfahan University of Medical Sciences
Mahrokh Nemati - Qaemshahr Islamic Azad University
Publication Details: Journal of the Science of Food and Agriculture, Vol.93(7), pp.1718-1726
Identifiers: 996631514701851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article