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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

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

Fig. 5

ABTS radical scavenging activity 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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Food Production, Processing and Nutrition

ISSN: 2661-8974

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