Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

Gelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was used to prepare active films. In this regard, the development of advanced mater...

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Detalles Bibliográficos
Autores principales: Guerrero, Pedro, Zugasti, Iraitz, Etxabide, Alaitz, Bao, Huynh Nguyen Duy, Trang Si, Trung, Peñalba, Miriam, de la Caba, Koro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7182800/
https://www.ncbi.nlm.nih.gov/pubmed/32143479
http://dx.doi.org/10.3390/polym12030570

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7182800/
https://www.ncbi.nlm.nih.gov/pubmed/32143479
http://dx.doi.org/10.3390/polym12030570

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