G.R. Huang
Department of Food Science, College of Life Sciences, China Jiliang University, Xiasha High Education Area, 310018, Hangzhou, Zhejiang Province, People�s Republic of China
Z.Y. Ren
Department of Food Science, College of Life Sciences, China Jiliang University, Xiasha High Education Area, 310018, Hangzhou, Zhejiang Province, People�s Republic of China
J.X. Jiang
Department of Food Science, College of Life Sciences, China Jiliang University, Xiasha High Education Area, 310018, Hangzhou, Zhejiang Province, People�s Republic of China
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How to cite this article
G.R. Huang, Z.Y. Ren and J.X. Jiang, 2014. Optimization of Hydrolysis Conditions for Iron Binding Peptides Production
from Shrimp Processing Byproducts. American Journal of Food Technology, 9: 49-55.
DOI: 10.3923/ajft.2014.49.55
URL: https://scialert.net/abstract/?doi=ajft.2014.49.55
DOI: 10.3923/ajft.2014.49.55
URL: https://scialert.net/abstract/?doi=ajft.2014.49.55