Myofibrillar Protein Structure and Gel Properties of...

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Food and Bioprocess Technology 2020 / 2

Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

Chen, Yanting, Xu, Anqi, Yang, Rong, Jia, Ru, Zhang, Jinjie, Xu, Dalun, Yang, Wenge
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-020-02416-x
Date:
February, 2020
File:
PDF, 743 KB
english, 2020
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