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Optimisation of recovery protein hydrolysate from chicken b..:
Xu, Xiong
;
Qi, Liwei
;
Li, Hongjun
.
International Journal of Food Science & Technology. 59 (2024) 3 - p. 1536-1549 , 2024
Link:
https://doi.org/10.1111/ijfs.16902
RT Journal T1 <Title>Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16902&Exemplar=1&LAN=DE A1 Xu, Xiong A1 Qi, Liwei A1 Li, Hongjun A1 Zhang, Chunhui PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 3 SP 1536 OP 1549 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16902 DO https://doi.org/10.1111/ijfs.16902 SF ELIB - SuUB Bremen
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