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Egg white protein and transglutaminase synergistically improve the gel quality of frozen thawed damaged shrimp surimi

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Yantao Yin, Yu Liu, Jiaqi Lu, Yongcun Lu, Caixia Yin, Jia Cai, Tengyang Guo, Yang Liu, Shuai Wei, Yaqi Cao, Shucheng Liu
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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