Heat-induced changes in sulfhydryl groups and disulfide bonds in fish protein and their effect on protein and amino acid digestibility in rainbow trout (Salmo gairdneri)
- 1 July 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (4) , 929-935
- https://doi.org/10.1021/jf00124a056
Abstract
No abstract availableKeywords
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