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Fig. 11 | Food Production, Processing and Nutrition

Fig. 11

From: Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)

Fig. 11

Decrease in drip volume of sea cucumber C. frondosa protein hydrolysates a BW, Body wall; b FL, Flower; and c IN, Internal organs; A, Alcalase; F, Flavourzyme; C, Corolase; C + F, Mixture of Corolase and Flavourzyme; and A + F, Mixture of Alcalase and Flavourzyme. Different letters for the same concentration of all hydrolysates indicates significant difference at p < 0.05

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