Valorization of American lobster ( Homarus americanus ) cooking waters: Preparation and characterization of a food ingredient
Author:
Affiliation:
1. Département des sciences des aliments Institut sur la nutrition et les aliments fonctionnels Université Laval Québec QC Canada
2. Département de phytologie Université Laval Québec QC Canada
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15665
Reference64 articles.
1. Characterization of enzymatic hydrolyzed snow crab (Chionoecetes opilio) by-product fractions: A source of high-valued biomolecules
2. Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin
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