Original language | American English |
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Pages (from-to) | 821-834 |
Number of pages | 14 |
Journal | International Journal of Food Properties |
DOIs | |
State | Published - 1 Jan 2018 |
Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process
Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Betzabe E. López-Corona, Víctor M. Ocaño-Higuera, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Wilfrido Torres-Arreola
Research output: Contribution to journal › Article › peer-review
3
Scopus
citations