Effect of ultrasonic pretreatment on enzymatic hydrolysis of proteins from food industry by-products and their functional properties
Date Issued
2025-09
Author(s) USM
DOI
10.1016/j.lwt.2025.118374
Abstract
This study evaluated the impact of ultrasonic pretreatment on the enzymatic hydrolysis of proteins from food industry by-products such as salmon frames, chicken pulp, and turkey pulp. The hydrolysis behavior and functional properties of the hydrolysates w
Política de Privacidad 
