Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization
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Valcarcel, J.; Sanz, N.; Vázquez, J.A. Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization. Foods 2020, 9, 1503. https://doi.org/10.3390/foods9101503
Valcarcel J, Sanz N, Vázquez JA. Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization. Foods. 2020; 9(10):1503. https://doi.org/10.3390/foods9101503
Chicago/Turabian StyleValcarcel, Jesus; Sanz, Noelia; Vázquez, José A. 2020. "Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization" Foods 9, no. 10: 1503. https://doi.org/10.3390/foods9101503