Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application

SIMPLE SUMMARY: Guamara and cocuixtle fruits are underutilized and the need arises to use them because they can favor the production of hydrolyzates, in addition to the fact that white shrimp is the crustacean that is produced in the greatest quantity in Mexico, of which approximately 50% of the tot...

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Detalles Bibliográficos
Autores principales: Rodríguez-Jiménez, Juan Miguel de Jesús, Montalvo-González, Efigenia, López-García, Ulises Miguel, Barros-Castillo, Julio César, Ragazzo-Sánchez, Juan Arturo, García-Magaña, María de Lourdes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215330/
https://www.ncbi.nlm.nih.gov/pubmed/37237565
http://dx.doi.org/10.3390/biology12050753

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215330/
https://www.ncbi.nlm.nih.gov/pubmed/37237565
http://dx.doi.org/10.3390/biology12050753

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