Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides

Bibliographic Details
Published in:European Food Research and Technology
Main Authors: Liu, Wen-Ying, Lu, Jun, Gao, Fei, Gu, Rui-Zeng, Lin, Feng, Ren, Di-Feng, Cai, Mu-Yi
Format: Article in Journal/Newspaper
Language:English
Published: Springer Science and Business Media LLC 2015
Subjects:
Industrial and Manufacturing Engineering
Biochemistry
General Chemistry
Food Science
Biotechnology
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1007/s00217-015-2510-2
http://link.springer.com/content/pdf/10.1007/s00217-015-2510-2.pdf
http://link.springer.com/article/10.1007/s00217-015-2510-2/fulltext.html
http://link.springer.com/content/pdf/10.1007/s00217-015-2510-2
id crspringernat:10.1007/s00217-015-2510-2
record_format openpolar
spelling crspringernat:10.1007/s00217-015-2510-2 2023-05-15T15:29:26+02:00 Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides Liu, Wen-Ying Lu, Jun Gao, Fei Gu, Rui-Zeng Lin, Feng Ren, Di-Feng Cai, Mu-Yi 2015 http://dx.doi.org/10.1007/s00217-015-2510-2 http://link.springer.com/content/pdf/10.1007/s00217-015-2510-2.pdf http://link.springer.com/article/10.1007/s00217-015-2510-2/fulltext.html http://link.springer.com/content/pdf/10.1007/s00217-015-2510-2 en eng Springer Science and Business Media LLC http://www.springer.com/tdm European Food Research and Technology volume 241, issue 6, page 851-860 ISSN 1438-2377 1438-2385 Industrial and Manufacturing Engineering Biochemistry General Chemistry Food Science Biotechnology journal-article 2015 crspringernat https://doi.org/10.1007/s00217-015-2510-2 2022-01-04T13:38:22Z Article in Journal/Newspaper Atlantic salmon Salmo salar Springer Nature (via Crossref) European Food Research and Technology 241 6 851 860
institution Open Polar
collection Springer Nature (via Crossref)
op_collection_id crspringernat
language English
topic Industrial and Manufacturing Engineering
Biochemistry
General Chemistry
Food Science
Biotechnology
spellingShingle Industrial and Manufacturing Engineering
Biochemistry
General Chemistry
Food Science
Biotechnology
Liu, Wen-Ying
Lu, Jun
Gao, Fei
Gu, Rui-Zeng
Lin, Feng
Ren, Di-Feng
Cai, Mu-Yi
Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides
topic_facet Industrial and Manufacturing Engineering
Biochemistry
General Chemistry
Food Science
Biotechnology
format Article in Journal/Newspaper
author Liu, Wen-Ying
Lu, Jun
Gao, Fei
Gu, Rui-Zeng
Lin, Feng
Ren, Di-Feng
Cai, Mu-Yi
author_facet Liu, Wen-Ying
Lu, Jun
Gao, Fei
Gu, Rui-Zeng
Lin, Feng
Ren, Di-Feng
Cai, Mu-Yi
author_sort Liu, Wen-Ying
title Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides
title_short Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides
title_full Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides
title_fullStr Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides
title_full_unstemmed Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides
title_sort preparation, characterization and identification of calcium-chelating atlantic salmon (salmo salar l.) ossein oligopeptides
publisher Springer Science and Business Media LLC
publishDate 2015
url http://dx.doi.org/10.1007/s00217-015-2510-2
http://link.springer.com/content/pdf/10.1007/s00217-015-2510-2.pdf
http://link.springer.com/article/10.1007/s00217-015-2510-2/fulltext.html
http://link.springer.com/content/pdf/10.1007/s00217-015-2510-2
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source European Food Research and Technology
volume 241, issue 6, page 851-860
ISSN 1438-2377 1438-2385
op_rights http://www.springer.com/tdm
op_doi https://doi.org/10.1007/s00217-015-2510-2
container_title European Food Research and Technology
container_volume 241
container_issue 6
container_start_page 851
op_container_end_page 860
_version_ 1766359845590532096

Similar Items