Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

The aim of this study was to optimize and characterize Flavourzyme hydrolysis conditions for the preparation of antioxidant peptides from duck meat, using response surface methodology. The results indicated that optimal Flavourzyme hydrolysis conditions for preparation of antioxidant peptides from d...

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Detalles Bibliográficos
Autores principales: Wang, Daoying, Zhang, Muhan, Zou, Ye, Sun, Zhilan, Xu, Weimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2018
Materias:
Original Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6756503/
https://www.ncbi.nlm.nih.gov/pubmed/32055178
http://dx.doi.org/10.2141/jpsa.0160155

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6756503/
https://www.ncbi.nlm.nih.gov/pubmed/32055178
http://dx.doi.org/10.2141/jpsa.0160155

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