Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar.

MLA

Sharma, Kartik, et al. “Debittering of Salmon Frame Protein Hydrolysate and Plastein Using Maillard Reaction as Affected by Types of Sugar.” International Journal of Food Science & Technology, vol. 59, no. 3, Mar. 2024, pp. 1560–71. EBSCOhost, https://doi.org/10.1111/ijfs.16904.

APA

Sharma, K., Nilsuwan, K., Hong, H., Fan, X., & Benjakul, S. (2024). Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar. International Journal of Food Science & Technology, 59(3), 1560–1571. https://doi.org/10.1111/ijfs.16904

Chicago

Sharma, Kartik, Krisana Nilsuwan, Hui Hong, Xinru Fan, and Soottawat Benjakul. 2024. “Debittering of Salmon Frame Protein Hydrolysate and Plastein Using Maillard Reaction as Affected by Types of Sugar.” International Journal of Food Science & Technology 59 (3): 1560–71. doi:10.1111/ijfs.16904.