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1 Ergebnisse
1
Analysis of texture properties and water-soluble fraction p..:
Zhang, Min
;
Liu, Yu-Xin
;
Wu, Zi-Xuan
...
Food Chemistry. 409 (2023) - p. 135333 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.135333
RT Journal T1
Analysis of texture properties and water-soluble fraction proteome of sea cucumber body wall with different boiling heating treatment
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.135333&Exemplar=1&LAN=DE A1 Zhang, Min A1 Liu, Yu-Xin A1 Wu, Zi-Xuan A1 Zhao, Guan-Hua A1 Song, Liang A1 Jiang, Peng-Fei A1 Yu, Man-Man A1 Zhou, Da-Yong PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 409 SP 135333 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.135333 DO https://doi.org/10.1016/j.foodchem.2022.135333 SF ELIB - SuUB Bremen
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