Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

出版年份 2020 全文链接

标题

作者

关键词

Surimi gel, Chemical interactions, Microwave-absorbing ability, Microstructure

出版物

Volume 105, Issue -, Pages 105779

出版商

Elsevier BV

发表日期

2020-02-20

DOI

10.1016/j.foodhyd.2020.105779

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