Skip to main content
Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Fig. 2

FRAP (a) and ABTS radical scavenging activity (b) of chitooligosaccharides (COSs) from squid pen prepared using pepsin or amylase or lipase for diffeent hydrolysis times. Bars represent the standard deviation (n = 3). Enzymes at 8% (w/w) were used. Different lowercase letters on the bars indicate significant difference (p < 0.05)

Back to article page

Food Production, Processing and Nutrition

ISSN: 2661-8974

Contact us