RECENT DEVELOPMENTSOF MARINE INGREDIENTS FOR FOOD AND NUTRACEUTICAL APPLICATIONS: A REVIEW

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GUERARD F.; DECOURCELLE N.; SABOURIN C.

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Journal: VIRTUAL Year:621 | Volume:1 | Issue:1 Page(s): 21-27

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Title

RECENT DEVELOPMENTSOF MARINE INGREDIENTS FOR FOOD AND NUTRACEUTICAL APPLICATIONS: A REVIEW

Author(s)

GUERARD F. | DECOURCELLE N. | SABOURIN C. | Issue Writer Certificate

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Abstract

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INVESTIGATION OF ANTIOXIDATIVE PROPERTIES OF PROTEIN HYDROLYSATE OBTAINED FROM WASTE, IN THE SALMON (SALMO SALAR) FILLETING OPERATION

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APA: Copy

GUERARD, F., DECOURCELLE, N., & SABOURIN, C.. (0). RECENT DEVELOPMENTSOF MARINE INGREDIENTS FOR FOOD AND NUTRACEUTICAL APPLICATIONS: A REVIEW. VIRTUAL, 1(1), 21-27. SID. https://sid.ir/paper/646026/en

Vancouver: Copy

GUERARD F., DECOURCELLE N., SABOURIN C.. RECENT DEVELOPMENTSOF MARINE INGREDIENTS FOR FOOD AND NUTRACEUTICAL APPLICATIONS: A REVIEW. VIRTUAL[Internet]. 0;1(1):21-27. Available from: https://sid.ir/paper/646026/en

IEEE: Copy

F. GUERARD, N. DECOURCELLE, and C. SABOURIN, “RECENT DEVELOPMENTSOF MARINE INGREDIENTS FOR FOOD AND NUTRACEUTICAL APPLICATIONS: A REVIEW,” VIRTUAL, vol. 1, no. 1, pp. 21–27, 0, [Online]. Available: https://sid.ir/paper/646026/en

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