Alahmad, K.; Xia, W.; Jiang, Q.; Xu, Y.
Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme. Foods 2022, 11, 1320.
https://doi.org/10.3390/foods11091320
AMA Style
Alahmad K, Xia W, Jiang Q, Xu Y.
Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme. Foods. 2022; 11(9):1320.
https://doi.org/10.3390/foods11091320
Chicago/Turabian Style
Alahmad, Kamal, Wenshui Xia, Qixing Jiang, and Yanshun Xu.
2022. "Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme" Foods 11, no. 9: 1320.
https://doi.org/10.3390/foods11091320
APA Style
Alahmad, K., Xia, W., Jiang, Q., & Xu, Y.
(2022). Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme. Foods, 11(9), 1320.
https://doi.org/10.3390/foods11091320