Título:	Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct.
Autor:	ZAVAREZE, E. da R. TELLES, A. C. EL HALAL, S. L. M. ROCHA, M. da COLUSSI, R. ASSIS, L. M. de CASTRO, L. A. S. de DIAS, A. R. G. PRENTICE-HERNÁNDEZ, C.
Afiliación:	Elessandra da Rosa Zavareze, School of Chemistry and Food, Federal University of Rio Grande Annie Campello Telles, Department of Food Science and Technology, Federal University of Pelotas Shanise Lisie Mello El Halal, School of Chemistry and Food, Federal University of Rio Grande Meritaine da Rocha, School of Chemistry and Food, Federal University of Rio Grande Rosana Colussi, Department of Food Science and Technology, Federal University of Pelotas Letícia Marques de Assis, Federal Institute of Rio Grande do Sul, Campus Pelotas LUIS ANTONIO SUITA DE CASTRO, CPACT Alvaro Renato Guerra Dias, Department of Food Science and Technology, Federal University of Pelotas Carlos Prentice-Hernández, School of Chemistry and Food, Federal University of Rio Grande.
Año:	2014
Referencia:	Food Science and Technology, v. 59, p. 841-848, 2014.
NAL Thesaurus:	encapsulation
Palabras clave:	Antioxidant Hydrolysate Fish Protein
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPACT)