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Journal: Foods, 2022
Volume: 11
Number: 1320
Article:
Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme
Authors:
by
Kamal Alahmad, Wenshui Xia, Qixing Jiang and Yanshun Xu
Link:
https://www.mdpi.com/2304-8158/11/9/1320
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