FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (4): 35-41.doi: 10.7506/spkx1002-6630-20230517-162
• Food Chemistry • Previous Articles Next Articles
LUO Yiyuan, CHEN Liang, QI He, ZHANG Bin, FANG Chuandong
Online:
2024-02-25
Published:
2024-03-11
CLC Number:
LUO Yiyuan, CHEN Liang, QI He, ZHANG Bin, FANG Chuandong. Effects of Different Additives Combined with Vacuum Permeation Treatment on the Stability of Myofibrillar Proteins from Peeled Shrimps during Frozen Storage[J]. FOOD SCIENCE, 2024, 45(4): 35-41.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230517-162
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