Article citationsMore>>

B. Giménez, A. Alemán, P. Montero, M. C. Gómez- Guillén, “Antioxidant and Functional Properties of Gelatin Hydrolysates Obtained from Skin of Sole and Squid,” Food Chemistry, Vol. 114, No. 3, 2009, pp. 976-983. doi:10.1016/j.foodchem.2008.10.050

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top