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Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis.
Kakko, Tanja; Damerau, Annelie; Nisov, Anni; Puganen, Anna; Tuomasjukka, Saska; Honkapää, Kaisu; Tarvainen, Marko; Yang, Baoru.
Afiliación
  • Kakko T; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
  • Damerau A; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
  • Nisov A; VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland.
  • Puganen A; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
  • Tuomasjukka S; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
  • Honkapää K; VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland.
  • Tarvainen M; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
  • Yang B; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
Foods ; 11(2)2022 Jan 15.
Article en En | MEDLINE | ID: mdl-35053963
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Finlandia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Finlandia Pais de publicación: Suiza