优化凤尾鱼(Engraulis ringens)的酶解,以减少苦味

Q2 Multidisciplinary
Juan R. Valerio, Silvia E. Pandia, Miguel E. Gallo, César A. Pizardi
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Optimización de la hidrólisis enzimática de anchoveta (Engraulis ringens) para minimizar el amargor
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来源期刊
Informacion Tecnologica
Informacion Tecnologica Multidisciplinary-Multidisciplinary
自引率
0.00%
发文量
119
期刊介绍: The Información tecnológica magazine is a service of the Center for Information Technology (CIT), this service is restricted and prohibited their sale to third parties as well as the total or partial reproduction for commercial purposes. The articles presented in this magazine are for original papers sent by the authors and have been accepted for publication by a committee, and an Editorial Committee of Referees. The Center for Information Technology is not responsible for the opinions contained in the articles, that responsibility rests with the perpetrators of these.
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