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The proportion of the key components analysed in collagen-based isolates from fish and mammalian tissues processed by different protocols
- 1.RÝGLOVÁ, Š., BRAUN, M., HŘÍBAL, M., SUCHÝ, T., VÖRÖŠ, D. The proportion of the key components analysed in collagen-based isolates from fish and mammalian tissues processed by different protocols. Journal of Food Composition and Analysis. 2021, 103(October), 104059. ISSN 0889-1575. E-ISSN 1096-0481. Dostupné z: doi: 10.1016/j.jfca.2021.104059.
Počet záznamů: 1