Hidrólisis de las proteínas de anchoveta (Engraulis ringens) entera por acción de la enzima ProtamexTM
Nowadays, the development of obtaining protein hydrolysates from fish meat by enzymatic action is of great importance. The purpose of this investigation was to evaluate the effect of the catalytic reaction factors such as, substrate-enzyme ratio (E/S), dilution factor (D) and reaction time (t); wi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2018-03-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1744 |