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Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic...
by
C
.
K
.
Rajendran
,
Subin
R
.
,
Mohan, Aishwarya
,
Khiari, Zied
,
Udenigwe, Chibuike C.
,
Mason, Beth
Published in
Journal of Food Processing and Preservation
(2018)
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Related Subjects
Food Science
General Chemical Engineering
General Chemistry
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