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Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Yulong Bao, Dan Yan, Guoliang Xu, Hui Hong, Ruichang Gao
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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