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1 Ergebnisse
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The inhibition mechanism of the texture deterioration of ti..:
Wei, Peiyu
;
Zhu, Kexue
;
Cao, Jun
...
Food Chemistry. 335 (2021) - p. 127647 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.127647
RT Journal T1
The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127647&Exemplar=1&LAN=DE A1 Wei, Peiyu A1 Zhu, Kexue A1 Cao, Jun A1 Dong, Yue A1 Li, Mengzhe A1 Shen, Xuanri A1 Duan, Zhenhua A1 Li, Chuan PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 335 SP 127647 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127647 DO https://doi.org/10.1016/j.foodchem.2020.127647 SF ELIB - SuUB Bremen
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