Article Versions Notes

Wang Y, Wu C, Jia H, Mráz J, Zhao R, Li S, Dong X, Pan J. Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides. Foods. 2023; 12(15):2828. https://doi.org/10.3390/foods12152828

Wang, Yong, Caiyun Wu, Hui Jia, Jan Mráz, Ran Zhao, Shengjie Li, Xiuping Dong, and Jinfeng Pan. 2023. "Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides" Foods 12, no. 15: 2828. https://doi.org/10.3390/foods12152828

Wang, Y., Wu, C., Jia, H., Mráz, J., Zhao, R., Li, S., Dong, X., & Pan, J. (2023). Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides. Foods, 12(15), 2828. https://doi.org/10.3390/foods12152828