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
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource, 1 online resource.
- Language
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Englisch
- Bibliographic citation
-
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
- Creator
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Chiodza, Kudzai
Goosen, Neill J.
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s13399-023-04438-9
- URN
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urn:nbn:de:101:1-2023092208315971248711
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:54 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Chiodza, Kudzai
- Goosen, Neill J.
- SpringerLink (Online service)
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