TY  - JOUR 
AU  - Albertos Muñoz, Irene
PY  - 2021
UR  - https://uvadoc.uva.es/handle/10324/64942
AB  - The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl...
LA  - eng
TI  - Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
DO  - https://doi.org/10.3390/foods10112844
ER  -