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Octopus Ink as a Source of Melanin: Preparation, Evaluation, and Utilization.

Authors :
Kipalahi, S. O.
Abdel-Aal, M. H.
Abu-Tor, E-S. M.
Youssef, M. M.
Source :
Alexandria Journal of Food Science & Technology; Jun2024, Vol. 21 Issue 1, p1-11, 11p
Publication Year :
2024

Abstract

<i>Copyright of Alexandria Journal of Food Science & Technology is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
English
ISSN :
16873920
Volume :
21
Issue :
1
Database :
Complementary Index
Journal :
Alexandria Journal of Food Science & Technology
Publication Type :
Academic Journal
Accession number :
179542684
Full Text :
https://doi.org/10.21608/ajfs.2023.375032