Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
出版年份 2022 全文链接
标题
Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 163, Issue -, Pages 112296
出版商
Elsevier BV
发表日期
2022-12-06
DOI
10.1016/j.foodres.2022.112296
参考文献
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