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Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process
Josafat M. Ezquerra-BrauerDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, MéxicoView further author information
, Enrique Márquez-RíosDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, MéxicoView further author information
, Betzabe E. López-CoronaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, MéxicoView further author information
, Víctor M. Ocaño-HigueraDepartamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, MéxicoView further author information
, Hugo E. Ramírez-GuerraDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, MéxicoView further author information
, Octavio Cota-ArriolaIngeniería Ambiental, Universidad Estatal de Sonora, Hermosillo, MéxicoView further author information
& Wilfrido Torres-ArreolaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, MéxicoCorrespondence[email protected]
View further author information
show allView further author information
Pages 821-834
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Received 19 Sep 2017, Accepted 13 May 2018, Published online: 30 May 2018
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