Valorization of yellowfin tuna tails: From proteolytic enzyme production to gelatin and antioxidant hydrolysate extraction
This article belongs to the Special Issue Marine Biotechnology in the Food Domain
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/362742 |
| Acesso em linha: | http://hdl.handle.net/10261/362742 |
| Access Level: | acceso abierto |
| Palavra-chave: | Yellowfin tuna (Thunnus albacares) Valorization By-products Proteolytic enzymes Gelatin Antioxidant peptides |
| Resumo: | This article belongs to the Special Issue Marine Biotechnology in the Food Domain |
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