Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

• Published in: Journal of Food Processing and Preservation
• Main Authors: C. K. Rajendran, Subin R., Mohan, Aishwarya, Khiari, Zied, Udenigwe, Chibuike C., Mason, Beth
• Other Authors: Nova Scotia Research Innovation Trust, NSGS, Mitacs
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2018
• Subjects: General Chemical Engineering; General Chemistry; Food Science; Atlantic salmon
• Online Access: http://dx.doi.org/10.1111/jfpp.13620; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13620; http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13620/fullpdf