دورية أكاديمية
Effects of heating duration on the digestibility of fish protein powders at 99 °C in vitro using yellowtail Seriola quinqueradiata digestive enzymes
العنوان: | Effects of heating duration on the digestibility of fish protein powders at 99 °C in vitro using yellowtail Seriola quinqueradiata digestive enzymes |
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المؤلفون: | Andoh, TadashiAff1, IDs12562023017092_cor1, Yasuike, Motoshige, Ishihara, Kenji, Fujiwara, Atushi |
المصدر: | Fisheries Science. 89(5):671-685 |
قاعدة البيانات: | Springer Nature Journals |
تدمد: | 09199268 14442906 |
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DOI: | 10.1007/s12562-023-01709-2 |