A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods
A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods
复制标题
不同回收方法分离的日本鳀鱼(<i>Engraulis japonicus</i>)蛋白理化性质的比较研究
DOI：
10.3136/fstr.27.121
复制
发表时间：
2021
影响因子：
0.6
通讯作者：
and Kazufumi OSAKO
中科院分区：
文献类型：
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作者：
Nonthacha THANATHORNVARAKUL;Asada JIARPINIJNUN;Emiko OKAZAKi;Jie-Ting GENG;Kigen TAKAHASHI;and Kazufumi OSAKO
