Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent

  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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2024

Ausgabe: 13

Nummer: 10

Art: Artikel

DOI: 10.3390/FOODS13101462 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus