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Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 87, doi. 10.17113/ftb.53.01.15.3893
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- Article
Protex 51FP as a starter for accelerating fish sauce fermentation from anchovy (Stolephorus commersonii).
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- Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 5, p. 379, doi. 10.9755/ejfa.2021.v33.i5.2701
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- Article
Optimization of hydrolysis of sardine ( Sardina pilchardus) heads with Protamex: enhancement of lipid and phospholipid extraction.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 9, p. 1599, doi. 10.1002/jsfa.3631
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- Article
Soft liquefaction of the red seaweed Grateloupia turuturu Yamada by ultrasound-assisted enzymatic hydrolysis process.
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- Journal of Applied Phycology, 2016, v. 28, n. 4, p. 2575, doi. 10.1007/s10811-015-0788-x
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- Article
Optimization of R-Phycoerythrin Extraction by Ultrasound-Assisted Enzymatic Hydrolysis: A Comprehensive Study on the Wet Seaweed Grateloupia turuturu.
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- Marine Drugs, 2023, v. 21, n. 4, p. 213, doi. 10.3390/md21040213
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- Article