| ID | 13802 |
|---|---|
| Author | |
| AuthorYear | li2013c |
| Title | |
| Journal | |
| Volume | |
| Part/Supplement | |
| Issue | |
| Pages | |
| Start Page | |
| Errata | |
| Epub Date | |
| SourceYear | 2013 |
| DataSource | Shark-references |
| doi | 10.1016/j.foodres.2012.12.031 |
| Reference | LI, Z. & WANG, B. & CHI, C. & GONG, Y. & LUO, H. & DING, G. (2013) Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa. Food Research International, 51 (1): 283 |
| data entered | false |