Cite
HARVARD Citation
Zhang, J. et al. (2022). Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation. Food chemistry. p. . [Online].
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Zhang, J. et al. (2022). Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation. Food chemistry. p. . [Online].