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. 2024 Jul 30;13(15):2418. doi: 10.3390/foods13152418

Figure 5.

Figure 5

Figure 5

The molecular weight distribution of peptides obtained by size-exclusion chromatography analysis of salmon head hydrolysates prepared by Subcritical Water Hydrolysis under the different conditions: SWH1—200 °C, 100 bar, 30 min); SWH2—200 °C, 100 bar, 10 min; SWH3—200 °C, 50 bar, 30 min; SWH4—250 °C, 100 bar, 30 min; SWH5—250 °C, 100 bar, 10 min; SWH6—250 °C, 50 bar, 30 min.