Salmon protein hydrolysates and upcycled oil as functional ingredients for hybrid oat okara spreads: a circular marine by-product valorization approach.
- DOI
- 10.3389/fnut.2026.1914478
- Published
- 2026
- Container
- Frontiers in nutrition
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2026.1914478,
title = {Salmon protein hydrolysates and upcycled oil as functional ingredients for hybrid oat okara spreads: a circular marine by-product valorization approach.},
author = {Lamas DL and Aguiló-Aguayo I},
year = {2026},
journal = {Frontiers in nutrition},
doi = {10.3389/fnut.2026.1914478},
url = {https://doi.org/10.3389/fnut.2026.1914478}
}RIS
TY - JOUR TI - Salmon protein hydrolysates and upcycled oil as functional ingredients for hybrid oat okara spreads: a circular marine by-product valorization approach. AU - Lamas DL AU - Aguiló-Aguayo I PY - 2026 JO - Frontiers in nutrition DO - 10.3389/fnut.2026.1914478 UR - https://doi.org/10.3389/fnut.2026.1914478 ER -
APA
DL, L., & I, A. (2026). Salmon protein hydrolysates and upcycled oil as functional ingredients for hybrid oat okara spreads: a circular marine by-product valorization approach.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1914478
Source records
- pubmed · retrieved 2026-09-25T08:32:13.580Z