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CyTA - Journal of Food
Volume 20, 2022 - Issue 1
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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
Óscar G. AcostaNational Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
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 Rica
https://orcid.org/0000-0001-9878-6942View further author information
Pages 183-189
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Received 19 Apr 2022, Accepted 25 Jul 2022, Published online: 09 Sep 2022
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