Chasquibol, N.; Gonzales, B.F.; Alarcón, R.; Sotelo, A.; Márquez-López, J.C.; RodrÃguez-Martin, N.M.; del Carmen Millán-Linares, M.; Millán, F.; Pedroche, J.
Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products. Foods 2023, 12, 2003.
https://doi.org/10.3390/foods12102003
AMA Style
Chasquibol N, Gonzales BF, Alarcón R, Sotelo A, Márquez-López JC, RodrÃguez-Martin NM, del Carmen Millán-Linares M, Millán F, Pedroche J.
Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products. Foods. 2023; 12(10):2003.
https://doi.org/10.3390/foods12102003
Chicago/Turabian Style
Chasquibol, Nancy, Billy Francisco Gonzales, Rafael Alarcón, Axel Sotelo, José Carlos Márquez-López, Noelia M. RodrÃguez-Martin, MarÃa del Carmen Millán-Linares, Francisco Millán, and Justo Pedroche.
2023. "Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products" Foods 12, no. 10: 2003.
https://doi.org/10.3390/foods12102003
APA Style
Chasquibol, N., Gonzales, B. F., Alarcón, R., Sotelo, A., Márquez-López, J. C., RodrÃguez-Martin, N. M., del Carmen Millán-Linares, M., Millán, F., & Pedroche, J.
(2023). Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products. Foods, 12(10), 2003.
https://doi.org/10.3390/foods12102003
