Regulatory Mechanism of Sodium/Calcium Ratio on Texture Quality of Kelp Pickle during Shelf-Life Period
CHEN Bingyan, LIN Xiaozi, LI Weixin, DOU Fangjiao, HE Zhigang
(1. Institute of Agricultural Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, China; 2. Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; 3. Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350002, China)
CHEN Bingyan, LIN Xiaozi, LI Weixin, DOU Fangjiao, HE Zhigang. Regulatory Mechanism of Sodium/Calcium Ratio on Texture Quality of Kelp Pickle during Shelf-Life Period[J]. FOOD SCIENCE, 2023, 44(23): 187-201.