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1 Ergebnisse
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Improving gelling properties of fish gelatin by γ‐polygluta..:
Shu, Sheng
;
Sha, Xiao‐Mei
;
Hu, Zi‐Zi
...
International Journal of Food Science & Technology. 58 (2023) 12 - p. 6588-6597 , 2023
Link:
https://doi.org/10.1111/ijfs.16772
RT Journal T1 <Title>Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16772&Exemplar=1&LAN=DE A1 Shu, Sheng A1 Sha, Xiao‐Mei A1 Hu, Zi‐Zi A1 Ma, Qing‐Ling A1 Qiao, Juan‐Juan A1 Fang, Ting A1 Jiang, Wen‐Li A1 Tu, Zong‐Cai PB Wiley YR 2023 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 58 IS 12 SP 6588 OP 6597 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16772 DO https://doi.org/10.1111/ijfs.16772 SF ELIB - SuUB Bremen
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