Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products
Crossref DOI link: https://doi.org/10.1038/s41598-020-66152-0
Published Online: 2020-06-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sajib, Mursalin
Albers, Eva
Langeland, Markus
Undeland, Ingrid
Text and Data Mining valid from 2020-06-12
Version of Record valid from 2020-06-12
Article History
Received: 27 February 2020
Accepted: 14 May 2020
First Online: 12 June 2020
Competing interests
: The authors declare no competing interests.