Amino Acid Profile, Antioxidant Activity and Hybridization Levels of Gelatin Hydrolysates Prepared with Single or Combined Enzymes From Fish Skin and Scales

Makaleler > Tam Makale · 2026

Yazarlar: Saeid Chobdar Rahim, Zehra Betül Ahi, Ayşegül Uzuner-Demir, Fatih Arıcan, Beyza Çay, Hatice KALKAN YILDIRIM

Food Science and Applied Biotechnology, ESCI İndekslerine Giren Dergi, Uluslararası, Scopus, 2026, cilt 9, ss 143-159