Valorization of common ling (Molva-molva) roe by-products for the elaboration of a food seasoning: Effect of drying method

1. Cánovas, B.
2. Garrido, M.D.
3. Peñaranda, I.

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DOI: 10.1016/J.LWT.2024.116705 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus