(2026). Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera. Current Research in Nutrition and Food Science.
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Chicago Style (17th ed.) Citation
"Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus Albacares) Viscera."
Current Research in Nutrition and Food Science 2026.
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MLA (9th ed.) Citation
"Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus Albacares) Viscera."
Current Research in Nutrition and Food Science, 2026.
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Warning: These citations may not always be 100% accurate.