Antioxidant and Antimicrobial Enhancement by Reaction of Protein Hydrolysates Derived from Shrimp By-Products with Glucosamine

Article

Abstract: Shrimp cooking juice and shrimp carapaces are interesting sources of protein which are habitually di

Palabras claves:

antimicrobial activity, Antioxidant activity, enzymatic hydrolysis, Glucosamine, Maillard reaction, Shrimp by-products

Autores:

Djellouli M., Karam N., López-Caballero M.E., Martínez-Álvarez O., Mirari Y. Arancibia

Fuentes:

google

scopus