Tan, Xiaoyi <br/><br/>
Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone.  [electronic resource] 

 -  Food chemistry  Oct 2018 
 - 350-357 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.05.034  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Animals<br/>Bone and Bones--metabolism<br/>Endopeptidases--metabolism<br/>Gadiformes--metabolism<br/>Gas Chromatography-Mass Spectrometry<br/>Hydrolysis<br/>Molecular Weight<br/>Nutritive Value<br/>Peptides--analysis<br/>Trypsin--metabolism<br/>Volatile Organic Compounds--analysis