CyTA - Journal of Food
Volume 20, 2022 - Issue 1
Research Article
Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions
Fraccionamiento por membrana de las gelatinas extraídas de la piel del atún de aleta amarilla (Thunnus albacares): efecto sobre los tamaños moleculares y las propiedades gelificantes de las fracciones
Manuel MonteroNational Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa RicaCorrespondence[email protected]
https://orcid.org/0000-0001-5252-7611View further author information
https://orcid.org/0000-0001-5252-7611View further author information, Óscar G. AcostaNational Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Ricahttps://orcid.org/0000-0001-8156-6556View further author information
https://orcid.org/0000-0001-8156-6556View further author information & Ana I. BonillaNational Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Ricahttps://orcid.org/0000-0001-9878-6942View further author information
https://orcid.org/0000-0001-9878-6942View further author information