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2021 | 1 |
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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.
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes.
Valencia P, Valdivia S, Nuñez S, Ovissipour R, Pinto M, Ramirez C, Perez A, Ruz M, Garcia P, Jimenez P, Almonacid S.
Valencia P, et al.
Foods. 2021 Dec 8;10(12):3045. doi: 10.3390/foods10123045.
Foods. 2021.
PMID: 34945596
Free PMC article.
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