The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin.

He J, Zhang J, Xu Y, Ma Y, Guo X

DOI: 10.3390/foods11243960
Published: 2022 Dec 7
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods11243960,
  title = {The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin.},
  author = {He J and Zhang J and Xu Y and Ma Y and Guo X},
  year = {2022},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods11243960},
  url = {https://doi.org/10.3390/foods11243960}
}

RIS

TY  - JOUR
TI  - The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin.
AU  - He J
AU  - Zhang J
AU  - Xu Y
AU  - Ma Y
AU  - Guo X
PY  - 2022
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods11243960
UR  - https://doi.org/10.3390/foods11243960
ER  -

APA

J, H., J, Z., Y, X., Y, M., & X, G. (2022). The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11243960

Source records

pubmed · retrieved 2026-09-26T12:55:10.118Z