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Ultrasound-assisted enzymatic hydrolysis of camel skin gelatin: application of hydrolysates as bioactive edible coatings to extend camel meat shelf-life

Crossref DOI link: https://doi.org/10.1007/s41207-025-01007-6

Published Online: 2025-12-03

Published Print: 2026-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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