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1 Ergebnisse
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Colour stability improving of yellowfin tuna slices by comp..:
Wang, Bin
;
Wang, Shengbo
;
Xu, Yanshun
..
International Journal of Food Science & Technology. 59 (2024) 8 - p. 5616-5629 , 2024
Link:
https://doi.org/10.1111/ijfs.17285
RT Journal T1 <Title>Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17285&Exemplar=1&LAN=DE A1 Wang, Bin A1 Wang, Shengbo A1 Xu, Yanshun A1 Jiang, Qixing A1 Xia, Wenshui PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 8 SP 5616 OP 5629 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17285 DO https://doi.org/10.1111/ijfs.17285 SF ELIB - SuUB Bremen
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