Physicochemical, structural and sensory properties of...

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Food Bioscience 2019 / 10

Physicochemical, structural and sensory properties of smooth hound autolysates-sugar conjugates formed using a glycosylation reaction

Abdelhedi, Ola, Salem, Ali, Souissi, Nabil, Nasri, Rim, Nasri, Moncef, Jridi, Mourad
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Language:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2019.100481
Date:
October, 2019
File:
PDF, 2.87 MB
english, 2019
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