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Journal Article

Effect of protein oxidation on the structure and emulsifying properties of fish gelatin

Wanjun Xu; Yulong Bao; Yue Zhou; Hui Hong; Ruichang Gao
Food Research International · Vol. 195 · pp. 114963 · 2024

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume195
Pages114963
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114963
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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