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. 2022 Apr 30;11(9):1320. doi: 10.3390/foods11091320

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Scanning electron microscopy (SEM) of fish protein hydrolysates during different hydrolysis times and with fresh sample. (A) DH 13.36%, (B) DH 17.09%, (C) DH 20.15%, and (D) fresh fish sample.