Yeast as a novel protein source - Effect of species and autolysis on protein and amino acid digestibility in Atlantic salmon (Salmo salar)-Reference-Cited by-同舟云学术

Yeast as a novel protein source - Effect of species and autolysis on protein and amino acid digestibility in Atlantic salmon (Salmo salar)

Published:2022-01 Issue: Volume:546 Page:737312
ISSN:0044-8486
Container-title:Aquaculture
language:en
Short-container-title:Aquaculture

Author:

Agboola Jeleel Opeyemi,Lapeña David,Øverland Margareth,Arntzen Magnus Øverlie,Mydland Liv Torunn,Hansen Jon Øvrum

Publisher

Elsevier BV

Subject

Aquatic Science

Reference75 articles.

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5. Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar);Agboola;Sci. Rep.,2021

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