Gómez-Estaca, J.; Albertos, I.; Martín-Diana, A.B.; Rico, D.; Martínez-Álvarez, Ó.
Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns. Foods 2021, 10, 2844.
https://doi.org/10.3390/foods10112844
AMA Style
Gómez-Estaca J, Albertos I, Martín-Diana AB, Rico D, Martínez-Álvarez Ó.
Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns. Foods. 2021; 10(11):2844.
https://doi.org/10.3390/foods10112844
Chicago/Turabian Style
Gómez-Estaca, Joaquín, Irene Albertos, Ana Belén Martín-Diana, Daniel Rico, and Óscar Martínez-Álvarez.
2021. "Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns" Foods 10, no. 11: 2844.
https://doi.org/10.3390/foods10112844
APA Style
Gómez-Estaca, J., Albertos, I., Martín-Diana, A. B., Rico, D., & Martínez-Álvarez, Ó.
(2021). Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns. Foods, 10(11), 2844.
https://doi.org/10.3390/foods10112844