Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
出版年份 2021 全文链接
标题
Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
作者
关键词
Fish by-product, Ultrasound, pH-shift processing, Protein recovery, Functional properties
出版物
FOOD HYDROCOLLOIDS
Volume 118, Issue -, Pages 106768
出版商
Elsevier BV
发表日期
2021-03-21
DOI
10.1016/j.foodhyd.2021.106768
参考文献
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