Open AccessPhysicochemical properties of hydrolyzed collagen produced from chicken feet
Publication year - 2020
Publication title -
middle east journal of agriculture research
Language(s) - English
Resource type - Journals
eISSN - 2706-7955
pISSN - 2077-4605
DOI - 10.36632/mejar/2020.9.1.8
Subject(s) - ascorbic acid , hydroxyproline , hydrolysis , chemistry , food science , proline , orange (colour) , flavor , enzymatic hydrolysis , biochemistry , amino acid