http://scholars.ntou.edu.tw/handle/123456789/5037| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Huang, B. B. | en_US |
| dc.contributor.author | Lin, H. C. | en_US |
| dc.contributor.author | Yu-Wei Chang | en_US |
| dc.date.accessioned | 2020-11-19T05:45:09Z | - |
| dc.date.available | 2020-11-19T05:45:09Z | - |
| dc.date.issued | 2015-12 | - |
| dc.identifier.issn | 1756-4646 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/5037 | - |
| dc.relation.ispartof | Journal of Functional Foods | en_US |
| dc.title | Analysis of proteins and potential bioactive peptides from tilapia (Oreochromis spp.) processing co-products using proteomic techniques coupled with BIOPEP database | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1016/j.jff.2015.09.065 | - |
| dc.identifier.doi | <Go to ISI>://WOS:000365634100059 | - |
| dc.identifier.url | <Go to ISI>://WOS:000365634100059 | |
| dc.relation.journalvolume | 19 | en_US |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.orcid | 0000-0003-4370-2988 | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 食品安全與風險管理研究所 | |
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