| ID | 3978 |
|---|---|
| Author | |
| AuthorYear | chi2016 |
| Title | |
| Journal | |
| Volume | |
| Part/Supplement | |
| Issue | |
| Pages | |
| Start Page | |
| Errata | |
| Epub Date | |
| SourceYear | 2016 |
| DataSource | Shark-references |
| doi | 10.1080/10498850.2014.898004 |
| Reference | CHI, C.F. & HU, F.Y. & LI, Z.R. & WANG, B. & LUO, H.Y. (2016) Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical, Antioxidant, and Functional Properties of Collagen Hydrolysates from Sphyrna lewini, Dasyatis akjei, and Raja porosa. Journal of Aquatic Food Product Technology, 25 (5): 616 |
| data entered | false |