INFLUENCE OF THE DEGREE OF HYDROLYSIS ON THE SOLUBILITY OF THE PROTEIN HYDROLYSATES FROM SARDINE (SARDINA-PILCHARDUS)

被引：53

作者：

QUAGLIA, GB

ORBAN, E

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1987年 / 38卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740380311

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：271 / 276

页数：6

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