Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

出版年份 2020 全文链接

标题

作者

关键词

Bovine bone gelatin, Cold-water fish skin gelatin, Emulsion, Fish oil, Structure

出版物

Volume 125, Issue -, Pages 109207

出版商

Elsevier BV

发表日期

2020-02-26

DOI

10.1016/j.lwt.2020.109207

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