Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds
- 1 November 2009
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 117 (1), 160-168
- https://doi.org/10.1016/j.foodchem.2009.03.092
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
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