Todeschini, S.; Perreault, V.; Goulet, C.; Bouchard, M.; Dubé, P.; Boutin, Y.; Bazinet, L.
Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity. Foods 2022, 11, 1829.
https://doi.org/10.3390/foods11131829
AMA Style
Todeschini S, Perreault V, Goulet C, Bouchard M, Dubé P, Boutin Y, Bazinet L.
Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity. Foods. 2022; 11(13):1829.
https://doi.org/10.3390/foods11131829
Chicago/Turabian Style
Todeschini, Sarah, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé, Yvan Boutin, and Laurent Bazinet.
2022. "Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity" Foods 11, no. 13: 1829.
https://doi.org/10.3390/foods11131829
APA Style
Todeschini, S., Perreault, V., Goulet, C., Bouchard, M., Dubé, P., Boutin, Y., & Bazinet, L.
(2022). Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity. Foods, 11(13), 1829.
https://doi.org/10.3390/foods11131829
