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Page 1
Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing.
Foods. 2023 Apr 2;12(7):1496. doi: 10.3390/foods12071496.
Foods. 2023.
PMID: 37048317
Free PMC article.
Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity.
Nuñez SM, Valencia P, Solís T, Valdivia S, Cárdenas C, Guzman F, Pinto M, Almonacid S.
Nuñez SM, et al.
Foods. 2024 Apr 29;13(9):1378. doi: 10.3390/foods13091378.
Foods. 2024.
PMID: 38731749
Free PMC article.
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Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water-holding capacity.
Nuñez SM, Cárdenas C, Pinto M, Valencia P, Cataldo P, Guzmán F, Almonacid S.
Nuñez SM, et al.
J Food Sci. 2020 Jul;85(7):1988-1996. doi: 10.1111/1750-3841.15299. Epub 2020 Jun 29.
J Food Sci. 2020.
PMID: 32602184
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