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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Identification and characterization of cryoprotective peptides extracted from silver carp (Hypophthalmichthys molitrix) hydrolysates

Qingjing Liua School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan Province, PR China;b Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha University of Science & Technology, Changsha, Hunan Province, PR ChinaView further author information
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Yongle Liua School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan Province, PR China;b Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha University of Science & Technology, Changsha, Hunan Province, PR ChinaView further author information
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Jian Yua School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan Province, PR China;b Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha University of Science & Technology, Changsha, Hunan Province, PR ChinaView further author information
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Faxiang Wanga School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan Province, PR China;b Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha University of Science & Technology, Changsha, Hunan Province, PR ChinaCorrespondence[email protected]
View further author information
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Xianghong Lia School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan Province, PR China;b Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha University of Science & Technology, Changsha, Hunan Province, PR ChinaCorrespondence[email protected]
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Pages 1011-1023 | Received 03 Jan 2019, Accepted 17 May 2019, Published online: 30 May 2019

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