Effect of fructose and ascorbic acid on the performance of cross-linked fish gelatin films

1. Guerrero, P.
2. Zugasti, I.
3. Etxabide, A.
4. Bao, H.N.D.
5. Si, T.T.
6. Peñalba, M.
7. de la Caba, K.

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DOI: 10.3390/POLYM12030570 GOOGLE SCHOLAR lock_openOpen access editor

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