4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Instituto de Fermentaciones Industriales
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (1)
2009
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Recent advances in the recovery and improvement of functional proteins from fish processing by-products: Use of protein glycation as an alternative method
Comprehensive Reviews in Food Science and Food Safety, Vol. 8, Núm. 4, pp. 332-344