Effects of enzymatic hydrolysis and glycation on antioxidant properties of different salmon by-products (frame, head, and skin)

Journal of Food Science and Technology 2026

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Authors: Na-Eun Yang, Jun Hwang, Woo-Young Son, Kyeong Soo Kim, 정은주, Eui-Cheol Sin, Hyun-Wook Kim

DOI: 10.1007/s13197-026-06547-5

Cited by: 0

References: 35

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Food and Agricultural Sciences Edible Oils Quality and Analysis

References 35