Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage
出版年份 2022 全文链接
标题
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (
Litopenaeus vannamei
) muscle during frozen storage
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2022-02-12
DOI
10.1111/jfpp.16469
参考文献
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