(2024). Lactic acid fermentation of kamaboko, a heated Alaska pollock surimi, enhances angiotensin I-converting enzyme inhibitory activity via fish protein hydrolysis. The Journal of General and Applied Microbiology.
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Chicago Style (17th ed.) Citation
"Lactic Acid Fermentation of Kamaboko, a Heated Alaska Pollock Surimi, Enhances Angiotensin I-converting Enzyme Inhibitory Activity via Fish Protein Hydrolysis."
The Journal of General and Applied Microbiology 2024.
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MLA (9th ed.) Citation
"Lactic Acid Fermentation of Kamaboko, a Heated Alaska Pollock Surimi, Enhances Angiotensin I-converting Enzyme Inhibitory Activity via Fish Protein Hydrolysis."
The Journal of General and Applied Microbiology, 2024.
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Warning: These citations may not always be 100% accurate.