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Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process
Three kinds of roe protein concentrates (RPCs: boil-dried concentrate, BDC; steam-dried concentrate, SDC; freeze-dried concentrate, FDC) were prepared from yellowfin tuna to produce value added products for food applications. The buffer capacities of the RPCs were higher under alkaline than under ac...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049240/ https://ncbi.nlm.nih.gov/pubmed/30263446 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0242-0 |
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