Shen Q., Ou A., Liu S., Elango J., Wang S., Silva T. H., Wu W., Robinson J., and Bao B.,  "Effects of ion concentrations on the hydroxyl radical scavenging rate and reducing power of fish collagen peptides",  Journal Of Food Biochemistry, vol. 43, issue 4, pp. e12789, doi:10.1111/jfbc.12789, 2019.