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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.
Food Sci Anim Resour. 2020 Nov;40(6):1033-1043. doi: 10.5851/kosfa.2020.e74. Epub 2020 Nov 1.
Food Sci Anim Resour. 2020.
PMID: 33305286
Free PMC article.
Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source.
Song DH, Gu TW, Kim HW.
Song DH, et al. Among authors: gu tw.
Foods. 2021 Dec 10;10(12):3074. doi: 10.3390/foods10123074.
Foods. 2021.
PMID: 34945625
Free PMC article.
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