Order Article Reprints

Nuñez SM, Cárdenas C, Valencia P, Pinto M, Silva J, Pino-Cortés E, Almonacid S. Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods. 2023; 12(7):1496. https://doi.org/10.3390/foods12071496

Nuñez, Suleivys M., Constanza Cárdenas, Pedro Valencia, Marlene Pinto, Javier Silva, Ernesto Pino-Cortés, and Sergio Almonacid. 2023. "Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing" Foods 12, no. 7: 1496. https://doi.org/10.3390/foods12071496

Nuñez, S. M., Cárdenas, C., Valencia, P., Pinto, M., Silva, J., Pino-Cortés, E., & Almonacid, S. (2023). Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods, 12(7), 1496. https://doi.org/10.3390/foods12071496