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Updated: May 3, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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(Pollachius virens) 残留物转化为蛋白质水解剂 - - 作为保存技术的化

Line Skontorp Meidell1, Rasa Slizyte2, Revilija Mozuraityte2

  • 1Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7012 Trondheim, Norway.

Foods (Basel, Switzerland)
|July 13, 2024
PubMed
概括

通过分离来保存鱼内脏,可以获得蛋白质水解剂. 新鲜度是关键:在1天内使用原材料以获得最佳质量,因为更长的储存会影响蛋白质含量和氨基酸概况.

关键词:
新鲜度 新鲜度 新鲜度蛋白质解蛋白质解蛋白质解蛋白质质量质量质量质量质量质量.剩余的原材料是剩余的原材料.这里说的是Saitheithe.料料 料料料料料料排序 分类 排序价值化的价值化

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