机译:提取温度对灿烂鱿鱼(Loligo formosana)皮肤明胶的特性和功能特性的影响
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanich Road, Hat Yai, Songkhla 90112, Thailand;
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanich Road, Hat Yai, Songkhla 90112, Thailand;
Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand;
Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand;
Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan;
squid; gelatin; extraction temperature; molecular characteristics; amino acid composition; functional properties;
机译:不同提取温度下出色的鱿鱼(Loligo formosana)皮肤明胶膜的性质
机译:漂白对灿烂鱿鱼皮肤明胶特性和胶凝特性的影响
机译:干燥方法对来自Splendidd Squid(Loligo Formosana)皮的明胶的影响
机译:烹饪温度对鱿鱼地幔微观结构和流变特性的影响,Loligo duvaucelli
机译:鱼明胶-纳米粘土复合膜。机械和物理性质,酶交联的作用,并作为功能性薄膜层。
机译:太平洋鱿鱼对虾鱿鱼明胶与蛋白酶分离蛋白分离物抗氧化活性的比较研究
机译:来自Splendid Squid皮肤的胃蛋白增溶胶胶原的特征(Loligo Formosana)
机译:西海岸(Loligo Opalescens)和东海岸(Loligo pealli)鱿鱼鱿鱼型DFpase的CW-agent解毒特性