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 |
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