Emulsion formation during enzymatic protein hydrolysis and its effect on protein recovery and molecular weight distribution of protein hydrolysates from sardine (Sardina pilchardus) by-products
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource, 1 online resource.
- Sprache
-
Englisch
- Erschienen in
-
Emulsion formation during enzymatic protein hydrolysis and its effect on protein recovery and molecular weight distribution of protein hydrolysates from sardine (Sardina pilchardus) by-products ; day:19 ; month:6 ; year:2023 ; pages:1-12
Biomass Conversion and Biorefinery ; (19.6.2023), 1-12
- Urheber
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Chiodza, Kudzai
Goosen, Neill J.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s13399-023-04438-9
- URN
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urn:nbn:de:101:1-2023092208315971248711
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:54 MESZ
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Beteiligte
- Chiodza, Kudzai
- Goosen, Neill J.
- SpringerLink (Online service)
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