Green fractionation and hydrolysis of fish meal to improve their techno-functional properties

  1. Barea, P.
  2. Melgosa, R.
  3. Benito-Román, Ó.
  4. Illera, A.E.
  5. Beltrán, S.
  6. Sanz, M.T.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2024

Ausgabe: 452

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2024.139550 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus