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1 Ergebnisse
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Value-added use of mushroom ergothioneine as a colour stabi..:
Bao, Huynh ND
;
Osako, Kazufumi
;
Ohshima, Toshiaki
Journal of the Science of Food and Agriculture. 90 (2010) 10 - p. 1634-1641 , 2010
Link:
https://doi.org/10.1002/jsfa.3992
RT Journal T1 <Title>Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.3992&Exemplar=1&LAN=DE A1 Bao, Huynh ND A1 Osako, Kazufumi A1 Ohshima, Toshiaki PB Wiley YR 2010 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 90 IS 10 SP 1634 OP 1641 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.3992 DO https://doi.org/10.1002/jsfa.3992 SF ELIB - SuUB Bremen
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