| Original language | American English |
|---|---|
| Pages (from-to) | 821-834 |
| Number of pages | 14 |
| Journal | International Journal of Food Properties |
| DOIs | |
| State | Published - 1 Jan 2018 |
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Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process. / 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.
In: International Journal of Food Properties, 01.01.2018, p. 821-834.Research output: Contribution to journal › Article › Research › peer-review
TY - JOUR
T1 - Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process
AU - Ezquerra-Brauer, Josafat M.
AU - Márquez-Ríos, Enrique
AU - López-Corona, Betzabe E.
AU - Ocaño-Higuera, Víctor M.
AU - Ramírez-Guerra, Hugo E.
AU - Cota-Arriola, Octavio
AU - Torres-Arreola, Wilfrido
PY - 2018/1/1
Y1 - 2018/1/1
U2 - 10.1080/10942912.2018.1477159
DO - 10.1080/10942912.2018.1477159
M3 - Article
SP - 821
EP - 834
JO - International Journal of Food Properties
JF - International Journal of Food Properties
SN - 1094-2912
ER -