Work

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

Year: 2008

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2008.10.050

Authors: B. Giménez, A. Alemán, P. Montero, M.C. Gómez-Guillén

Institution: Consejo Superior de Investigaciones Científicas

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1973716078

FWCI: 13.87

Cites: 52

Cited by: 308

Related to: 10