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1 article related to "Flavour Development"

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Articles

Original Research

Published on 10 Dec 2021

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

in Nutrition and Food Science Technology

Tone Aspevik
Silje Steinsholm
Birthe Vang
Mats Carlehög
Jan Arne Arnesen
Katerina Kousoulaki

Frontiers in Nutrition

doi 10.3389/fnut.2021.695151

6,361 views
23 citations