Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis

  1. Montero, M.P.
  2. Tovar, C.A.
  3. Alemán, A.
  4. Gómez-Guillén, M.C.
Revista:
Journal of Food Engineering

ISSN: 0260-8774

Ano de publicación: 2024

Volume: 370

Tipo: Artigo

DOI: 10.1016/J.JFOODENG.2024.111965 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus