Fig. 1From: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storageDegree of depolmerization of chitooligosaccharides (COSs) from squid pen prepared using pepsin, amylase or lipase for diffrent hydrolysis times. Bars represent the standard deviation (n = 3). Enzymes at 8% (w/w) were usedBack to article page