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Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate
The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional propertie...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2016
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156635/ https://ncbi.nlm.nih.gov/pubmed/28035148 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2379-5 |
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