机译:魔芋葡甘露聚糖脱乙酰对120℃高温阿拉斯加波洛克鱼糜凝胶的影响
Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China;
Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China;
Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China;
Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China;
Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China;
Konjac glucomannan; Deacetylation; Surimi; High temperature; Gelation property;
机译:Konjac Glucomannan脱乙酰化对银鲤鱼菌凝胶物理化学性质的影响(次疗法莫里斯莫里斯)
机译:高温(≥100℃)对阿拉斯加波洛克鱼(Theragra chalcogramma)鱼糜凝胶的影响
机译:改性淀粉对不同温度处理的阿拉斯加鳕鱼糜凝胶特性的影响
机译:脱乙酰改性魔芋葡甘露聚糖膜的柔性
机译:用o-3多不饱和脂肪酸营养化对阿拉斯加狭鳕(Theragra chalcogramma)鱼糜海鲜的影响。
机译:确定不同的高温处理对阿拉斯加鳕鱼鱼糜质地和香气特性的影响
机译:不同高温治疗对阿拉斯加灵芝菌根纹理和香气特征的影响