Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes, Journal of Food Science and Technology, August 2015, Springer Science + Business Media,
DOI: 10.1007/s13197-015-1989-7.
You can read the full text:
Contributors
The following have contributed to this page
