Valorization of Olive Flounder Frame and Head Byproducts into High-Quality Protein Hydrolysates: Low Molecular Weight peptides, low Off-Flavors, High-Quality Amino Acid Composition, High Degree of Hydrolysis

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Sang-Woon Lee, Dandan Xiao, Xueyu Wang, Rajasinghe Peli Gedara Kausha Amarasiri, You‐Jin Jeon, Kyung Yuk Ko

DOI: 10.2139/ssrn.6183993

Cited by: 0

References: 30

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Food and Agricultural Sciences Aquaculture Nutrition and Growth

References 30