Chemical composition and functional properties of recovered protein from Japanese anchovy using different extraction methods
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12562-024-01797-8.pdf
Reference29 articles.
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4. Foh MBK, Wenshui X, Amadou I, Jiang Q (2012) Influence of pH shift on functional properties of protein isolated of tilapia (Oreochromis niloticus) muscles and of soy protein isolate. Food Bioprocess Technol 5:2192–2200
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