دورية أكاديمية
Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams
العنوان: | Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams |
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المؤلفون: | Palamae, Suriya, Temdee, Wattana, Saetang, Jirakrit, Patil, Umesh, Suyapoh, Watcharapol, Yingkajorn, Mingkwan, Fan, Xinru, Zhang, Bin, Benjakul, Soottawat |
المصدر: | In Food Chemistry 30 July 2024 447 |
قاعدة البيانات: | ScienceDirect |
تدمد: | 03088146 |
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DOI: | 10.1016/j.foodchem.2024.138948 |