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Effect of different pretreatments on the hydrolysis efficie..:
Cai, Haotian
;
Tao, Lei
;
Liu, Yu
...
International Journal of Gastronomy and Food Science. 36 (2024) - p. 100919 , 2024
Link:
https://doi.org/10.1016/j.ijgfs.2024.100919
RT Journal T1 <Title>Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2024.100919&Exemplar=1&LAN=DE A1 Cai, Haotian A1 Tao, Lei A1 Liu, Yu A1 Sun, Di A1 Ma, Qingbao A1 Yu, Zhongjie A1 Jiang, Wei PB Elsevier BV YR 2024 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 36 SP 100919 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2024.100919 DO https://doi.org/10.1016/j.ijgfs.2024.100919 SF ELIB - SuUB Bremen
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