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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

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

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