Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation.

MLA

Nemati, Mahrokh, et al. “Review of Fish Protein Hydrolysates: Production Methods, Antioxidant and Antimicrobial Activity and Nanoencapsulation.” Food Science & Biotechnology, vol. 33, no. 8, June 2024, pp. 1789–803. EBSCOhost, https://doi.org/10.1007/s10068-024-01554-8.

APA

Nemati, M., Shahosseini, S. R., & Ariaii, P. (2024). Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation. Food Science & Biotechnology, 33(8), 1789–1803. https://doi.org/10.1007/s10068-024-01554-8

Chicago

Nemati, Mahrokh, Seyed Rasoul Shahosseini, and Peiman Ariaii. 2024. “Review of Fish Protein Hydrolysates: Production Methods, Antioxidant and Antimicrobial Activity and Nanoencapsulation.” Food Science & Biotechnology 33 (8): 1789–1803. doi:10.1007/s10068-024-01554-8.