Short-term frozen storage enhances cross-linking that was...

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Food Chemistry 2018 / 2

Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)

An, Yueqi, You, Juan, Xiong, Shanbai, Yin, Tao
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.02.140
Date:
February, 2018
File:
PDF, 1.83 MB
english, 2018
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