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Enhancing the Physicochemical Properties of Tuna Skin Gelatin Through Ultrasound-assisted Green Extraction: A Comparative Study.

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Title: Enhancing the Physicochemical Properties of Tuna Skin Gelatin Through Ultrasound-assisted Green Extraction: A Comparative Study.
Authors: Syahriati1 syahriati.122@polipangkep.ac.id, Muhtar, Imran1, Saleh, Rahmawati1, Loppies, Justus E.2, Rosniati2, Ramlah, Sitti2
Source: Asian Journal of Dairy & Food Research. Apr2026, Vol. 45 Issue 2, p249-255. 7p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Asian+Journal+of+Dairy+%26+Food+Research%22">Asian Journal of Dairy & Food Research</searchLink>. Apr2026, Vol. 45 Issue 2, p249-255. 7p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=194037956
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.18805/ajdfr.DRF-605
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      – Code: eng
        Text: English
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        PageCount: 7
        StartPage: 249
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      – TitleFull: Enhancing the Physicochemical Properties of Tuna Skin Gelatin Through Ultrasound-assisted Green Extraction: A Comparative Study.
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            – D: 01
              M: 04
              Text: Apr2026
              Type: published
              Y: 2026
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              Value: 45
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