Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid

In order to further develop and utilize shrimp processing by-products, in this study, a novel antibacterial hydrolysate of shrimp by-products by pepsin hydrolysis (SPH) was prepared. The antibacterial effect of SPH on specific spoilage organisms of squid after end storage at room temperature (SE–SSO...

Descripción completa

Detalles Bibliográficos
Autores principales: Gu, Luo, Zhu, Qiuyu, Zou, Xiaoyu, Song, Ru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221855/
https://www.ncbi.nlm.nih.gov/pubmed/37241846
http://dx.doi.org/10.3390/molecules28104105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221855/
https://www.ncbi.nlm.nih.gov/pubmed/37241846
http://dx.doi.org/10.3390/molecules28104105

Ejemplares similares