Comparison of thermal properties of fish collagen and bovine collagen in the temperature range 298–670 K

Published 2017 View Full Article

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Title
Comparison of thermal properties of fish collagen and bovine collagen in the temperature range 298–670 K
Authors
Keywords
Differential scanning calorimetry, Fish skin collagen, BAT, Thermal denaturation process
Journal
Materials Science & Engineering C-Materials for Biological Applications
Volume 80, Issue -, Pages 468-471
Publisher
Elsevier BV
Online
2017-06-23
DOI
10.1016/j.msec.2017.06.012

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