Obtención de aislados e hidrolizados proteicos de grillo (Acheta domesticus) y evaluación de su actividad antioxidante
The defatted flour of A. domesticus has a protein concentration of 61.3%. The protein concentration of protein isolates of A. domesticus was evaluated using the Kjeldahl method, obtaining as a result 71.7% protein. Protein hydrolysates from A. domesticus were obtained using the enzyme Alcalase at 0....
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/81 |