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1 Ergebnisse
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Changes in advanced protein structure during dense phase ca..:
Weiwen Duan
;
Hui Qiu
;
Kyi Kyi Htwe
...
https://www.frontiersin.org/articles/10.3389/fsufs.2023.1189149/full. , 2023
Link:
https://doi.org/10.3389/fsufs.2023.1189149
RT Journal T1 <Title>Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:86468e5db0bc4f81944f4a8e2c8e653f&Exemplar=1&LAN=DE A1 Weiwen Duan A1 Hui Qiu A1 Kyi Kyi Htwe A1 Shuai Wei A1 Yang Liu A1 Zefu Wang A1 Qinxiu Sun A1 Zongyuan Han A1 Qiuyu Xia A1 Shucheng Liu PB Frontiers Media S.A. YR 2023 K1 surimi processing K1 dense phase carbon dioxide K1 protein structure K1 gel strength K1 golden pompano K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF https://www.frontiersin.org/articles/10.3389/fsufs.2023.1189149/full LK http://dx.doi.org/https://doi.org/10.3389/fsufs.2023.1189149 DO https://doi.org/10.3389/fsufs.2023.1189149 SF ELIB - SuUB Bremen
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