Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates.
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| Title: | Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. |
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| Authors: | Bruno SF; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India., Kudre TG; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India., Bhaskar N; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India. |
| Source: | Journal of food science and technology [J Food Sci Technol] 2019 Apr; Vol. 56 (4), pp. 1966-1977. Date of Electronic Publication: 2019 Mar 04. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 0022-1155 |
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| DOI: | 10.1007/s13197-019-03663-3 |
