Rodríguez-Díaz, J.C. & Kurozawa, L.E. & Netto, F.M. & Hubinger, M.D. (2011)
Optimization of the Enzymatic Hydrolysis of Blue Shark Skin. Journal of Food Science, 76(7), C938–C949
DOI: 10.1111/j.1750-3841.2011.02318.x