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1 Ergebnisse
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Effect of high pressure processing on the microstructure, m..:
Hou, Ran
;
Liu, Yangming
;
Li, Wenhui
...
International Journal of Food Engineering. 16 (2020) 9 - p. , 2020
Link:
https://doi.org/10.1515/ijfe-2019-0132
RT Journal T1 <Title>Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1515_ijfe-2019-0132&Exemplar=1&LAN=DE A1 Hou, Ran A1 Liu, Yangming A1 Li, Wenhui A1 Zhao, Wei A1 Wang, Chunyan A1 Li, Yingbiao A1 Yan, Qingqing A1 Zhu, Weichao A1 Dong, Juan PB Walter de Gruyter GmbH YR 2020 SN 1556-3758 SN 2194-5764 JF International Journal of Food Engineering VO 16 IS 9 LK http://dx.doi.org/https://doi.org/10.1515/ijfe-2019-0132 DO https://doi.org/10.1515/ijfe-2019-0132 SF ELIB - SuUB Bremen
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