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1 Ergebnisse
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Physicochemical characteristics and gel-forming properties ..:
Zhou, Yingqin
;
Yang, Mingliu
;
Yin, Junfeng
...
Food Chemistry. 409 (2023) - p. 135282 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.135282
RT Journal T1
Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.135282&Exemplar=1&LAN=DE A1 Zhou, Yingqin A1 Yang, Mingliu A1 Yin, Junfeng A1 Huang, Jingjing A1 Yan, Yan A1 Zhang, Fusheng A1 Xie, Ningning PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 409 SP 135282 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.135282 DO https://doi.org/10.1016/j.foodchem.2022.135282 SF ELIB - SuUB Bremen
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