HIGHLIGHTS
- who: Byung-Soo Chun et al. from the Department of Food Science and Technology, Pukyong National University, Yongso-ro, Nam-gu have published the article: Subcritical Water Hydrolysis of Comb Pen Shell (Atrina pectinata) Edible Parts to Produce High-Value Amino Acid Products, in the Journal: (JOURNAL)
- what: In the present study, three edible parts (PAM, ADM, and mantle) of the CPS were hydrolyzed in SW.
- how: This result indicated that the majority of the three components were effectively hydrolyzed by SW treatment owing to the decomposition of large proteins and carbohydrates into . . .
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