المؤلفون: Mingfeng Xu, Xiangxiang Ni, Qiwei Liu, Chengcheng Chen, Xiaohong Deng, Xiu Wang, Rongrong Yu

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101061- (2024)

مصطلحات موضوعية: Ultra-high pressure, Physicochemical properties, Gelling properties, In vitro digestion characteristics, Tai Lake whitebait, Myofibrillar protein, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523005047; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/d5c3e1f0316a48469a34e50fe97a6fdd

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المؤلفون: Xu M; College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China., Ni X; College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China., Liu Q; College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China., Chen C; College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China., Deng X; College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China., Wang X; School of Advanced Materials & Engineering, Jiaxing Nanhu University, Jiaxing 314001, China., Yu R; The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China.

المصدر: Food chemistry: X [Food Chem X] 2023 Dec 09; Vol. 21, pp. 101061. Date of Electronic Publication: 2023 Dec 09 (Print Publication: 2024).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE