Hidrolizados de proteínas de gamba blanca: producción y bioactividad: Un estudio sobre el efecto antimicrobiano de los compuestos naturales (Spanish Edition)
by Meritaine Da Rocha, Juliana M. Latorres, Vilásia G. Martins
Hidrolizados de proteínas de gamba blanca examines the production processes and bioactivity of white shrimp protein hydrolysates. The study emphasizes their antimicrobial effects as natural compounds, providing valuable insights into their potential uses in combating microbial threats through scientific analysis.
About This Book
This book presents a detailed examination of protein hydrolysates derived from white shrimp, focusing on their production methods and inherent bioactivity.
The research delves into the antimicrobial properties exhibited by these natural compounds, highlighting their effectiveness against various pathogens.
Authors Meritaine Da Rocha, Juliana M. Latorres, and Vilásia G. Martins provide a comprehensive analysis based on scientific experimentation and observation.
The findings contribute to the understanding of natural bioactive substances and their role in antimicrobial applications.
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