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International Journal of Food Science
Volume 2017, Article ID 2576394, 5 pages
https://doi.org/10.1155/2017/2576394
Research Article

Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation

1International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Gombak, Kuala Lumpur, Malaysia
2Plant Sciences Department, North Dakota State University, Fargo, ND, USA
3Biotechnology Engineering Department, International Islamic University Malaysia (IIUM), Gombak, Kuala Lumpur, Malaysia

Correspondence should be addressed to Ademola Monsur Hammed; moc.liamg@ssrammed

Received 24 February 2017; Revised 24 July 2017; Accepted 7 September 2017; Published 8 October 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Anis Hamizah et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Anis Hamizah, Ademola Monsur Hammed, Tawakalit Tope Asiyanbi-H, Mohamed Elwathig Saeed Mirghani, Irwandi Jaswir, and Nurrulhidayah binti Ahamad Fadzillah, “Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation,” International Journal of Food Science, vol. 2017, Article ID 2576394, 5 pages, 2017. https://doi.org/10.1155/2017/2576394.