UC-II® undenatured type II collagen data show retention during functional food and beverage prototype processing

Nowadays, collagen is widely used in food and beverage industries to enhance the nutritional and health value of the products. While many see this as an ideal way to incorporate more collagen into their diets, the exposure of these proteins to high temperature or acidic and alkaline solutions may ne...

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Detalles Bibliográficos
Autores principales: Pates, George, White, Tyler, Durkee, Shane, Saiyed, Zainulabedin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10293959/
https://www.ncbi.nlm.nih.gov/pubmed/37383778
http://dx.doi.org/10.1016/j.dib.2023.109216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10293959/
https://www.ncbi.nlm.nih.gov/pubmed/37383778
http://dx.doi.org/10.1016/j.dib.2023.109216

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