FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (23): 13-20.doi: 10.7506/spkx1002-6630-20230625-183
• Nonthermal Food Processing • Previous Articles Next Articles
WANG Ziling, XIONG Kexin, JIANG Jingchun, WANG Haibin, LU Hongyan, PENG Lijuan, LIAO E, ZOU Shengbi
Online:
2023-12-15
Published:
2024-01-02
CLC Number:
WANG Ziling, XIONG Kexin, JIANG Jingchun, WANG Haibin, LU Hongyan, PENG Lijuan, LIAO E, ZOU Shengbi. Effect of High-Intensity Ultrasonic Treatment Time on Physicochemical Properties of Myofibrillar Protein from Procambarus clarkii[J]. FOOD SCIENCE, 2023, 44(23): 13-20.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230625-183
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||