Functional and Antioxidative Properties of Protein Hydrolysates from Cape Hake By-Products Prepared by Three Different Methodologies

AuthID
P-002-00S
3
Author(s)
Clemente, T
·
Document Type
Article
Year published
2013
Published
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 93, Issue: 4, Pages: 771-780 (10)
Indexing
Publication Identifiers
Pubmed: 22806771
Scopus: 2-s2.0-84874009327
Wos: WOS:000315166300009
Source Identifiers
ISSN: 0022-5142
Export Publication Metadata
Marked List
Citations
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.



CORE Conference
No information about CORE Rank

During the preprocessing phase, only publications of type 'Proceedings Paper' or 'Proceedings' are automatically processed to identify their CORE Rank.

TIP: If your publication's CORE Rank is missing, you can contact with your institutional manager to have the correct ranking manually added to the record.

Journal Factors
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.