A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods

التفاصيل البيبلوغرافية
العنوان:	A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods
المؤلفون:	Asada Jiarpinijnun, Emiko Okazaki, Jie-Ting Geng, Kazufumi Osako, Kigen Takahashi, Nonthacha Thanathornvarakul
المصدر:	Food Science and Technology Research. 2021, 27(1):121
قاعدة البيانات:	J-STAGE

الوصف
تدمد:	13446606 18813984
DOI:	10.3136/fstr.27.121