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

dc.contributor.authorKristoffersen, Kenneth Aase
dc.contributor.authorAfseth, Nils Kristian
dc.contributor.authorBöcker, Ulrike
dc.contributor.authorDankel, Elin Katinka
dc.contributor.authorRønningen, Mats
dc.contributor.authorLislelid, Andreas
dc.contributor.authorOfstad, Ragni
dc.contributor.authorLindberg, Diana
dc.contributor.authorWubshet, Sileshi Gizachew
dc.date.accessioned2022-04-12T09:13:07Z
dc.date.available2022-04-12T09:13:07Z
dc.date.created2022-03-03T11:52:17Z
dc.date.issued2022
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11250/2991027
dc.language.isoeng
dc.titlePost-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.
dc.title.alternativePost-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.volume382
dc.source.journalFood Chemistry
dc.identifier.doi10.1016/j.foodchem.2022.132201
dc.identifier.cristin2007298
dc.relation.projectNorges forskningsråd: 280709
dc.relation.projectNorges forskningsråd: 314111
dc.relation.projectNofima AS: 12336
dc.relation.projectNofima AS: 202102
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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