Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.

Peer reviewed, Journal article

Published version

Åpne

1-s2.0-S0308814622001625-main.pdf (1.590Mb)

Permanent lenke

https://hdl.handle.net/11250/2991027

Utgivelsesdato

2022

Metadata

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Samlinger

• Artikler / Articles [1484]
• Publikasjoner fra CRIStin [2568]

Originalversjon

10.1016/j.foodchem.2022.132201

Tidsskrift

Food Chemistry