PubAg

Main content area

MLA

Bruno, Siewe Fabrice, Tanaji G Kudre, and N Bhaskar. "Effects of Different Pretreatments and Proteases On Recovery, Umami Taste Compound Contents and Antioxidant Potentials of Labeo Rohita Head Protein Hydrolysates." Journal of food science and technology, v. 56,.4 pp. 1966-1977. doi: 10.1007/s13197-019-03663-3

APA

Bruno, S. Fabrice, Kudre, T. G, & Bhaskar, N. (2019). Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. Journal of food science and technology, 56, 1966-1977. doi: 10.1007/s13197-019-03663-3

Chicago

Bruno, Siewe Fabrice, Tanaji G Kudre, and N Bhaskar. "Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates" Journal of food science and technology 56, no. 4 (2019): 1966-1977. doi: 10.1007/s13197-019-03663-3