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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2024

Volumen: 13

Número: 10

Type: Article

DOI: 10.3390/FOODS13101462 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus