Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films

Mehmet Gokcin, Yasemen Yanar, Cigdem Dikel

Open source

DOI: 10.1002/fsn3.72333
Published: 2026-09
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72333,
  title = {Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films},
  author = {Mehmet Gokcin and Yasemen Yanar and Cigdem Dikel},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.72333},
  url = {https://doi.org/10.1002/fsn3.72333}
}

RIS

TY  - JOUR
TI  - Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films
AU  - Mehmet Gokcin
AU  - Yasemen Yanar
AU  - Cigdem Dikel
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.72333
UR  - https://doi.org/10.1002/fsn3.72333
ER  -

APA

Gokcin, M., Yanar, Y., & Dikel, C. (2026). Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72333

Source records

crossref · retrieved 2026-09-24T23:28:46.827Z