Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams

التفاصيل البيبلوغرافية
العنوان:	Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams
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

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