Effect of Pepsin and Hydrolysis Time on Antioxidative Activity of CollagenHydrolysate from Chicken Feet through Response Surface Methodology

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Mattayanee Lomjabok
Department of Food science, Faculty of Science, Burapha university, Chon Buri
Thailand
Nisanarth Krasaechol
Department of Food science, Faculty of Science, Burapha university, Chon Buri
Thailand
Samart Sai-Ut
Department of Food science, Faculty of Science, Burapha university, Chon Buri
Thailand

Home > Vol 31, No 2 (2021) > Lomjabok

ISSN: 2985-2145

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