The proportion of the key components analysed in collagen-based isolates from fish and mammalian tissues processed by different protocols

Publication date: Available online 25 June 2021Source: Journal of Food Composition and AnalysisAuthor(s): Šárka Rýglová, Martin Braun, Miloň Hříbal, Tomáš Suchý, Dominik Vöröš

Source: Journal of Food Composition and Analysis - June 25, 2021 Category: Food Science Source Type: research