Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant

por Lucarini, Massimo, Durazzo, Alessandra, Sciubba, Fabio, Di Cocco, Maria Enrica, Gianferri, Raffaella, Alise, Mosè, Santini, Antonello, Delfini, Maurizio, Lombardi-Boccia, Ginevra
Publicado 2020