Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Overview of attention for article published in Frontiers in Nutrition, December 2021

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RT @FrontNutrition: New Research: Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomb…

23 Dec 2021

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New Research: Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones: Protein hydrolysates based on salmon, mackerel, and herring… https://t.c

23 Dec 2021

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