Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi

标题
Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 6, Pages 1059-1064
出版商
Elsevier BV
发表日期
2009-02-05
DOI
10.1016/j.lwt.2009.01.013

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