Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent
- Barea, P.
- Melgosa, R.
- Illera, A.E.
- Alonso-Riaño, P.
- Díaz de Cerio, E.
- Benito-Román, O.
- Beltrán, S.
- Teresa Sanz, M.
CRediT (researchers' contribution):
Barea, P.:
Methodology, DataCuration, Investigation.
Melgosa, R.:
Conceptualization, Writing review editing.
Illera, A.E.:
DataCuration, Methodology.
Alonso-Riaño, P.:
Methodology.
Díaz de Cerio, E.:
Methodology.
Benito-Román, O.:
DataCuration, Methodology.
Beltrán, S.:
Writing review editing, documento.contribucion.FUNDINGACQUISITION.
Teresa Sanz, M.:
Conceptualization, Writing review editing, Supervision, documento.contribucion.FUNDINGACQUISITION.
Journal:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Year of publication: 2023
Volume: 418
Type: Article
