Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

  • Maryam Araghi, Zeinab Moslehi, Abdorreza Mohammadi Nafchi, Amir Mostahsan, Nima Salamat, Amir Daraei Garmakhany
  • Food Science & Nutrition, April 2015, Wiley
  • DOI: 10.1002/fsn3.230

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