Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

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Title
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 171, Issue -, Pages 168-176
Publisher
Elsevier BV
Online
2014-09-10
DOI
10.1016/j.foodchem.2014.09.002

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