Academic Journal
Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid ( Dosidicus gigas) muscle after cooking process
| العنوان: | Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid ( Dosidicus gigas) muscle after cooking process |
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| المؤلفون: | Ezquerra-Brauer, Josafat M., Márquez-Ríos, Enrique, López-Corona, Betzabe E., Ocaño-Higuera, Víctor M., Ramírez-Guerra, Hugo E., Cota-Arriola, Octavio, Torres-Arreola, Wilfrido |
| المساهمون: | Consejo Nacional de Ciencia y Tecnología |
| المصدر: | International Journal of Food Properties ; volume 21, issue 1, page 821-834 ; ISSN 1094-2912 1532-2386 |
| بيانات النشر: | Informa UK Limited |
| سنة النشر: | 2018 |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1080/10942912.2018.1477159 |
| الاتاحة: | http://dx.doi.org/10.1080/10942912.2018.1477159 https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1477159 |
| Rights: | http://creativecommons.org/licenses/by/4.0 |
| رقم الانضمام: | edsbas.2083741D |
| قاعدة البيانات: | BASE |
| DOI: | 10.1080/10942912.2018.1477159 |
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