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Physicochemical, morphological and functional properties of protein isolates obtained from four fish species
In this study, we investigated the physicochemical, morphological and functional characteristics of fish protein isolates (FPIs) prepared from four fish species through alkali solubilization and isoelectric precipitation. Significant differences were observed in the protein content, physicochemical,...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233446/ https://ncbi.nlm.nih.gov/pubmed/30482988 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3427-0 |
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