Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)

Published 2019 View Full Article

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Title
Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 298, Issue -, Pages 125087
Publisher
Elsevier BV
Online
2019-06-26
DOI
10.1016/j.foodchem.2019.125087

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