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Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industr...
Gardado en:
| Publicado en: | Polymers (Basel) |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7766531/ https://ncbi.nlm.nih.gov/pubmed/33352683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym12123051 |
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