Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin
Author:
Funder
National Research University of Thailand
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3310-z/fulltext.html
Reference43 articles.
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3. Benjakul S, Lertittikul W, Bauer F (2005) Antioxidative activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem 93:189–196
4. Benjakul S, Karnjanapratum S, Visessanguan SW (2017) Production and characteriszation of odorless antioxidative hydrolyzed collagen from seabass (Lates calcarifer) skin without descaling. Waste Biomass Valorization. https://doi.org/10.1007/s12649-017-0008-9
5. Benjakul S, Karnjanapratum S, Visessanguan W (2018) Hydrolysed collagen from Lates calcarifer skin: Its acute toxicity and impact on cell proliferation and collagen production of fibroblasts. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.13772
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