Effect of Gallic Acid on Gel Properties and in Vitro Activity of Digested Products of Nemipterus virgatus Surimi

被引：0
|
作者：
Zhong, Tanjun [1 ]
Hong, Pengzhi [1 ,2 ]
Zhou, Chunxia [1 ,2 ]
Song, Chunyong [1 ]
Xiao, Dinghao [1 ]
Zhang, Ruolan [1 ]
Liu, Lu [1 ]
机构：
[1] Guangdong Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Guangdong Province Engineering Laboratory
[2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian,116034, China
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 14期
关键词：
Antioxidants - Bioactivity - Covalent bonds - Gels - Sulfur compounds - Textures;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：76 / 84
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