Effect of Transglutaminase-Catalyzed Cross-Linking Degree of Myofibrillar Protein on Surimi Gelation and Flavor Release
AN Yueqi, XIONG Shanbai*
National Research and Development Branch Center for Conventional Freshwater Fish Processing, College of Food Science and
Technology, Huazhong Agricultural University, Wuhan 430070, China
AN Yueqi, XIONG Shanbai*. Effect of Transglutaminase-Catalyzed Cross-Linking Degree of Myofibrillar Protein on Surimi Gelation and Flavor Release[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507043.