Thermal processing implications on the digestibility of meat, fish and seafood proteins
出版年份 2021 全文链接
标题
Thermal processing implications on the digestibility of meat, fish and seafood proteins
作者
关键词
-
出版物
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 20, Issue 5, Pages 4511-4548
出版商
Wiley
发表日期
2021-08-05
DOI
10.1111/1541-4337.12802
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