Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods
| Autor: | Tadesse, Solomon Abebaw, Emire, Shimelis Admassu, Barea, Pedro, Illera, Alba Ester, Melgosa, Rodrigo, Beltrán, Sagrario, Sanz, María Teresa |
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| Zdroj: | In Food and Bioproducts Processing September 2023 141:167-184 |
| Databáze: | ScienceDirect |
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