Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches-Reference-Cited by-同舟云学术

Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches

Published:2022-09 Issue:5 Volume:11 Page:1331-1341
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Wang Yanchao,Song Yan,Chang Yaoguang,Liu Yanyan,Chen Guangning,Xue Changhu

Funder

Fok Ying Tong Education Foundation

Fundamental Research Funds for the Central Universities

Publisher

Tsinghua University Press

Subject

Food Science

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4. Chemical composition and nutritional quality of sea cucumbers;Wen;J. Sci. Food Agric.,2010

5. Antioxidant peptides isolated from sea cucumber Stichopus japonicus;Zhou;Eur. Food Res. Technol.,2012

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