Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
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.
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Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets has 229 citations in the OpenAlex counts ScholarIQ stores.
When was Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets published?
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets has 2014 year in the ScholarIQ index.
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Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets has closed oa status in the ScholarIQ index.
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