Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods

  1. Tadesse, S.A.
  2. Emire, S.A.
  3. Barea, P.
  4. Illera, A.E.
  5. Melgosa, R.
  6. Beltrán, S.
  7. Sanz, M.T.
Revista:
Food and Bioproducts Processing

ISSN: 0960-3085

Any de publicació: 2023

Volum: 141

Pàgines: 167-184

Tipus: Article

DOI: 10.1016/J.FBP.2023.08.003 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus