Article Versions Notes

Pinrattananon S, Courtes F, Chorhirankul N, Payongsri P, Pongtharangkul T, Janssen AEM, Niamsiri N. The Effect of Different pH Conditions on Peptides’ Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration. Foods. 2023; 12(18):3367. https://doi.org/10.3390/foods12183367

Pinrattananon, Supitchaya, Franck Courtes, Nattawan Chorhirankul, Panwajee Payongsri, Thunyarat Pongtharangkul, Anja E. M. Janssen, and Nuttawee Niamsiri. 2023. "The Effect of Different pH Conditions on Peptides’ Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration" Foods 12, no. 18: 3367. https://doi.org/10.3390/foods12183367

Pinrattananon, S., Courtes, F., Chorhirankul, N., Payongsri, P., Pongtharangkul, T., Janssen, A. E. M., & Niamsiri, N. (2023). The Effect of Different pH Conditions on Peptides’ Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration. Foods, 12(18), 3367. https://doi.org/10.3390/foods12183367