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Journal: Foods, 2020
Volume: 9
Number: 480
480
Article: Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant
Authors: by Massimo Lucarini, Alessandra Durazzo, Fabio Sciubba, Maria Enrica Di Cocco, Raffaella Gianferri, Mosè Alise, Antonello Santini, Maurizio Delfini and Ginevra Lombardi-Boccia
Link: https://www.mdpi.com/2304-8158/9/4/480

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