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Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon–silver carp composite myofibrillar protein gel

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Qixing Jiang, Jie Kong, Pei Gao, Fang Yang, Peipei Yu, Dawei Yu, Yuyun Lu, Huajiang Wang, Zaixiao Yuan, Ziming Xu, Wenshui Xia
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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