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Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
PaperCitations, authors & open-access status
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets is a paper indexed in ScholarIQ from OpenAlex. ScholarIQ records 229 citations, 2014 year and closed oa status.
229
Citations
2014
Year
closed
OA Status