Antioxidative activity and emulsifying properties of gelatin from cuttlefish (Sepia pharaonis) skin modified with phenolic compounds and fatty acids

Antioxidative activity and emulsifying properties of gelatin from cuttlefish (Sepia pharaonis) skin modified with phenolic compounds and fatty acids

Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2011

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Bibliographic Details
Main Author: Tanong Aewsiri
Other Authors: Soottawat Benjakul
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2021
Subjects:
Cuttlefish
Antioxidants
Food Analysis
Gelatin
Online Access:http://kb.psu.ac.th/psukb/handle/2016/13495
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2016/13495

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