Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus)

Angel Edgardo Tapia-Vasquez; Josafat Marina Ezquerra-Brauer; Oliviert Martínez-Cruz; Enrique Márquez-Ríos; Hugo Enrique Ramírez-Guerra; Christian Minjarez-Osorio; Wilfrido Torres-Arreola

doi:10.1111/jfpp.14241

Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus)

Angel Edgardo Tapia-Vasquez, Josafat Marina Ezquerra-Brauer, Oliviert Martínez-Cruz, Enrique Márquez-Ríos, Hugo Enrique Ramírez-Guerra, Christian Minjarez-Osorio, Wilfrido Torres-Arreola

Research output: Contribution to journal › Article

1 Scopus citations

Original language	American English
Journal	Journal of Food Processing and Preservation
DOIs	https://doi.org/10.1111/jfpp.14241
State	Published - 1 Dec 2019

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10.1111/jfpp.14241

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Tapia-Vasquez, A. E., Ezquerra-Brauer, J. M., Martínez-Cruz, O., Márquez-Ríos, E., Ramírez-Guerra, H. E., Minjarez-Osorio, C., & Torres-Arreola, W. (2019). Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus). Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14241

Tapia-Vasquez, Angel Edgardo ; Ezquerra-Brauer, Josafat Marina ; Martínez-Cruz, Oliviert ; Márquez-Ríos, Enrique ; Ramírez-Guerra, Hugo Enrique ; Minjarez-Osorio, Christian ; Torres-Arreola, Wilfrido. / Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus). In: Journal of Food Processing and Preservation. 2019.

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author = "Tapia-Vasquez, {Angel Edgardo} and Ezquerra-Brauer, {Josafat Marina} and Oliviert Mart{\'i}nez-Cruz and Enrique M{\'a}rquez-R{\'i}os and Ram{\'i}rez-Guerra, {Hugo Enrique} and Christian Minjarez-Osorio and Wilfrido Torres-Arreola",

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Tapia-Vasquez, AE, Ezquerra-Brauer, JM , Martínez-Cruz, O , Márquez-Ríos, E, Ramírez-Guerra, HE, Minjarez-Osorio, C & Torres-Arreola, W 2019, 'Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus)', Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14241

Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus). / Tapia-Vasquez, Angel Edgardo; Ezquerra-Brauer, Josafat Marina ; Martínez-Cruz, Oliviert ; Márquez-Ríos, Enrique; Ramírez-Guerra, Hugo Enrique; Minjarez-Osorio, Christian ; Torres-Arreola, Wilfrido.

In: Journal of Food Processing and Preservation, 01.12.2019.

Research output: Contribution to journal › Article

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AU - Ezquerra-Brauer, Josafat Marina

AU - Martínez-Cruz, Oliviert

AU - Márquez-Ríos, Enrique

AU - Ramírez-Guerra, Hugo Enrique

AU - Minjarez-Osorio, Christian

AU - Torres-Arreola, Wilfrido

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Tapia-Vasquez AE, Ezquerra-Brauer JM , Martínez-Cruz O , Márquez-Ríos E, Ramírez-Guerra HE, Minjarez-Osorio C et al. Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus). Journal of Food Processing and Preservation. 2019 Dec 1. https://doi.org/10.1111/jfpp.14241