Author:
de Araújo Cordeiro Ana Rita Ribeiro,de Medeiros Lorena Lucena,Bezerra Taliana Kenia Alencar,Pacheco Maria Teresa Bertoldo,de Sousa Galvão Mércia,Madruga Marta Suely
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Reference44 articles.
1. Meat flavour in pork and beef – From animal to meal;Aaslyng;Meat Science,2017
2. Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities;Abdelhedi;Food Reaserch International,2016
3. Enzymic Hydrolysis of Food Proteins;Adler-Nissen,1986
4. Optimal conditions for obtaining collagen from chicken feet and its characterization;Araújo;Food Science and Technology (ONLINE),2018
5. AOAC (2010). Official Methods of Analysis of AOAC INTERNATIONAL. 18th ed. Gaithersburg, MD, USA.
Cited by
19 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献