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Characterization of codfish gelatin: A comparative study of..:
Alves, Ana Luísa
;
Fraguas, Francisco Javier
;
Carvalho, Ana Cristina
...
Food Hydrocolloids. 124 (2022) - p. 107238 , 2022
Link:
https://doi.org/10.1016/j.foodhyd.2021.107238
RT Journal T1
Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2021.107238&Exemplar=1&LAN=DE A1 Alves, Ana Luísa A1 Fraguas, Francisco Javier A1 Carvalho, Ana Cristina A1 Valcárcel, Jesús A1 Pérez-Martín, Ricardo Isaac A1 Reis, Rui Luís A1 Vázquez, José Antonio A1 Silva, Tiago Henriques PB Elsevier BV YR 2022 SN 0268-005X JF Food Hydrocolloids VO 124 SP 107238 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2021.107238 DO https://doi.org/10.1016/j.foodhyd.2021.107238 SF ELIB - SuUB Bremen
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