Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
出版年份 2019 全文链接
标题
Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2019-05-15
DOI
10.1111/ijfs.14199
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
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- A Review of the Preparation, Analysis and Biological Functions of Chitooligosaccharide
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