Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets is a paper indexed in PICO Portal from OpenAlex.
How many citations does Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets have?
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets has 229 citations in the OpenAlex counts PICO Portal stores.
When was Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets published?
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets has 2014 year in the PICO Portal index.
What is the open-access status of Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets?
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets has closed oa status in the PICO Portal index.
What is the DOI of Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets?
The DOI for Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets is on the source record.
What is the PMID of Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets?
The PMID for Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets is on the source record.
What is the OpenAlex record for Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets?
The OpenAlex for Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets is on the source record.