In vitro degree of protein hydrolysis using enzyme extracts from larval and postlarval Litopenaeus vannamei (Boone) (2018)
- Authors:
- Autor USP: LEMOS, DANIEL EDUARDO LAVANHOLI DE - IO
- Unidade: IO
- DOI: 10.1111/are.13864
- Subjects: AQUICULTURA MARINHA; CRUSTÁCEOS; CAMARÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: Aquaculture Research
- Volume/Número/Paginação/Ano: v. 49, p. 3933-3937, 2018
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
YASUMARU, Fanny Ayumi et al. In vitro degree of protein hydrolysis using enzyme extracts from larval and postlarval Litopenaeus vannamei (Boone). Aquaculture Research, v. 49, p. 3933-3937, 2018Tradução . . Disponível em: https://doi.org/10.1111/are.13864. Acesso em: 23 jan. 2026. -
APA
Yasumaru, F. A., De Maesschalck, C., Wouters, R., & Lemos, D. E. L. de. (2018). In vitro degree of protein hydrolysis using enzyme extracts from larval and postlarval Litopenaeus vannamei (Boone). Aquaculture Research, 49, 3933-3937. doi:10.1111/are.13864 -
NLM
Yasumaru FA, De Maesschalck C, Wouters R, Lemos DEL de. In vitro degree of protein hydrolysis using enzyme extracts from larval and postlarval Litopenaeus vannamei (Boone) [Internet]. Aquaculture Research. 2018 ; 49 3933-3937.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/are.13864 -
Vancouver
Yasumaru FA, De Maesschalck C, Wouters R, Lemos DEL de. In vitro degree of protein hydrolysis using enzyme extracts from larval and postlarval Litopenaeus vannamei (Boone) [Internet]. Aquaculture Research. 2018 ; 49 3933-3937.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/are.13864 - Prediction of apparent protein digestibility of ingredients and diets by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for juvenile Pacific white shrimp Litopenaeus vannamei
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- Testing quality of feeds and feed ingredients:: in vitro determination of protein digestibility with enzymes from the target species.
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Informações sobre o DOI: 10.1111/are.13864 (Fonte: oaDOI API)
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