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For: Kim N. A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure. Food Sci Biotechnol 2020;29:75-83. [PMID: 31976129 DOI: 10.1007/s10068-019-00648-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 06/17/2019] [Accepted: 07/12/2019] [Indexed: 01/27/2023] Open

For:	Kim N. A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure. Food Sci Biotechnol 2020;29:75-83. [PMID: 31976129 DOI: 10.1007/s10068-019-00648-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 06/17/2019] [Accepted: 07/12/2019] [Indexed: 01/27/2023] Open

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(The first 100,000 artilces are displayed in RCA.)