A new and efficient method for producing food ingredients high in l ‐ornithine using unused parts of white cabbage ( Brassica oleracea var. capitata )
Year: 2022
Type: article
Source: Journal of Food Biochemistry
DOI: 10.1111/jfbc.14384
Institutions: Kyushu University, Kewpie Corporation (Japan)
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4294922017