Influence of pH in the enzymatic hydrolyzate of concentrates from the fishmeal industry

Article

Abstract: The fishmeal concentrate is a byproduct that has an important amount of components useful for the fo

Palabras claves:

amino acids, Food additive, Protein, Protein hydrolyzate, Stickwater

Autores:

Carlos Alfredo Cedeño-Palacios, Jairo Corral Palacios, María Hipatia Delgado

Fuentes:

google

scopus