J. Zhao
Department of Food Science, College of Life Sciences, China Jiliang University, Xiasha High Education Area, 310018, Hangzhou, Zhejiang Province, Peoples� Republic of China
G.R. Huang
Department of Food Science, College of Life Sciences, China Jiliang University, Xiasha High Education Area, 310018, Hangzhou, Zhejiang Province, Peoples� Republic of China
M.N. Zhang
Department of Food Science, College of Life Sciences, China Jiliang University, Xiasha High Education Area, 310018, Hangzhou, Zhejiang Province, Peoples� Republic of China
W.W. Chen
Department of Food Science, College of Life Sciences, China Jiliang University, Xiasha High Education Area, 310018, Hangzhou, Zhejiang Province, Peoples� 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, Peoples� Republic of China
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How to cite this article
J. Zhao, G.R. Huang, M.N. Zhang, W.W. Chen and J.X. Jiang, 2011. Amino Acid Composition, Molecular Weight Distribution and Antioxidant Stability of Shrimp Processing Byproduct Hydrolysate. American Journal of Food Technology, 6: 904-913.
DOI: 10.3923/ajft.2011.904.913
URL: https://scialert.net/abstract/?doi=ajft.2011.904.913
DOI: 10.3923/ajft.2011.904.913
URL: https://scialert.net/abstract/?doi=ajft.2011.904.913