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Influence of pH, ionic strength and isoascorbic acid on the..:
Carolina González-González, Diana
;
Elena Lugo-Sánchez, María
;
Olivia García-Sifuentes, Celia
..
Food Chemistry. 337 (2021) - p. 127993 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.127993
RT Journal T1
Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127993&Exemplar=1&LAN=DE A1 Carolina González-González, Diana A1 Elena Lugo-Sánchez, María A1 Olivia García-Sifuentes, Celia A1 Carlos Ramírez-Suárez, Juan A1 Pacheco-Aguilar, Ramón PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 337 SP 127993 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127993 DO https://doi.org/10.1016/j.foodchem.2020.127993 SF ELIB - SuUB Bremen
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