Work

Submerged Fermentation as a Strategy for the Valorization of Fish By-products to Obtain High-Protein Meals

Year: 2023

Type: book-chapter

Source: Methods and protocols in food science

DOI: 10.1007/978-1-0716-3303-8_13

Authors: Anna María Polanía, Alexis García, Liliana Londoño-Hernandez, Germán Bolivar, Cristina Ramírez

Institutions: Universidad del Valle, Universidad Nacional Abierta y a Distancia

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Responsible consumption and production, Life below water, Zero hunger

Open Access status: closed

OpenAlex ID: W4385044481

FWCI:

Cites: 20

Cited by:

Related to: 10