دورية أكاديمية
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi
| العنوان: | Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi |
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| المؤلفون: | Monto, Abdul Razak, Yuan, Li, Xiong, Zhiyu, Shi, Tong, Li, Mengzhe, Wang, Xin, Liu, Lu, Jin, Wengang, Li, Jianrong, Gao, Ruichang |
| المصدر: | In Food Chemistry 1 December 2024 460 Part 2 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2024.140588 |