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 Amino acid profile, antioxidant activity, and hybridization levels of gelatine hydrolysates prepared with single or combined enzymes from fish skin and scales.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 9, n. 1, p. 143-159, mar. 2026.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/545" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/545</a>&gt;. Date accessed: 18 june 2026.
doi: <a href="https://doi.org/10.30721/fsab2026.v9.i1.545">https://doi.org/10.30721/fsab2026.v9.i1.545</a>.