FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (10): 22-28.doi: 10.7506/spkx1002-6630-20210610-137
• Food Chemistry • Previous Articles Next Articles
SHI Yuyao, ZHENG Yao, WANG Hongli, QIU Zehui, WANG Xichang
Online:
2022-05-25
Published:
2022-05-27
CLC Number:
SHI Yuyao, ZHENG Yao, WANG Hongli, QIU Zehui, WANG Xichang. Effect of Antifreeze Protein on Water-holding Capacity and Texture of Frozen Scallop (Patinopecten yessoensis) Adductor Muscle[J]. FOOD SCIENCE, 2022, 43(10): 22-28.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210610-137
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