Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)

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dc.contributor.authorPhanat Kittiphattanabawon
dc.contributor.authorChodsana Sriket
dc.contributor.authorSitthipong Nalinanon
dc.contributor.authorWonnop Visessanguan
dc.contributor.authorSoottawat Benjakul
dc.date.accessioned2026-05-08T19:16:27Z
dc.date.issued2024-4-27
dc.identifier.doi10.1016/j.fbio.2024.104199
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/15516
dc.publisherFood Bioscience
dc.subjectAquaculture Nutrition and Growth
dc.subjectProtein Hydrolysis and Bioactive Peptides
dc.subjectAquatic life and conservation
dc.titleGelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)
dc.typeArticle

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