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1 Ergebnisse
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Potential of Subcritical Water Hydrolysis to Valorize Low-V..:
Tadesse, Solomon Abebaw
;
Emire, Shimelis Admassu
;
Barea, Pedro
...
Foods. 13 (2024) 10 - p. 1462 , 2024
Link:
https://doi.org/10.3390/foods13101462
RT Journal T1
Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods13101462&Exemplar=1&LAN=DE A1 Tadesse, Solomon Abebaw A1 Emire, Shimelis Admassu A1 Barea, Pedro A1 Illera, Alba Ester A1 Melgosa, Rodrigo A1 Beltrán, Sagrario A1 Sanz, María Teresa PB MDPI AG YR 2024 SN 2304-8158 JF Foods VO 13 IS 10 SP 1462 LK http://dx.doi.org/https://doi.org/10.3390/foods13101462 DO https://doi.org/10.3390/foods13101462 SF ELIB - SuUB Bremen
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