Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage
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Title
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (
Litopenaeus vannamei
) muscle during frozen storage
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2022-02-12
DOI
10.1111/jfpp.16469
References
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