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Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identification of...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8105405/ https://www.ncbi.nlm.nih.gov/pubmed/33963261 http://dx.doi.org/10.1038/s41598-021-89358-2 |