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Reducing Effects of Whey Protein Hydrolysate on Coloration ..:
Takeda, Shiro
;
Kanda, Teppei
;
Ahhmed, Abdulatef M.
...
Foods. 13 (2023) 1 - p. 13 , 2023
Link:
https://doi.org/10.3390/foods13010013
RT Journal T1
Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods13010013&Exemplar=1&LAN=DE A1 Takeda, Shiro A1 Kanda, Teppei A1 Ahhmed, Abdulatef M. A1 Sogawa, Kazuki A1 Umezu, Keitarou A1 Ogata, Masaya A1 Mizunoya, Wataru A1 Sakata, Ryoichi PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 13 IS 1 SP 13 LK http://dx.doi.org/https://doi.org/10.3390/foods13010013 DO https://doi.org/10.3390/foods13010013 SF ELIB - SuUB Bremen
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