HAMZAH, N.; IBRAHIM, S.; TJAHJONO, D. H. Evaluation of phenolic compounds as cross-linkers to improve the qualities of halal gelatin from milkfish scales (Chanos chanos). Narra J, [S. l.], v. 4, n. 3, p. e907, 2024. DOI: 10.52225/narra.v4i3.907. Disponível em: https://www.narraj.org/main/article/view/907. Acesso em: 17 sep. 2025.