Effects of Egg White Protein and Konjac Glucomannan on the Digestion and Fermentation Properties of Trachypenaeus curvirostris Surimi Gel

被引：0
|
作者：
Hu, Sijia [1 ]
Hu, Qiuyue [1 ,2 ]
Zhan, Shengnan [1 ]
Yang, Wenge [1 ]
Ying, Qingfang [1 ]
Ou, Changrong [1 ]
Huang, Tao [1 ]
机构：
[1] College of Food Science and Engineering, Ningbo University, Ningbo,315211, China
[2] Zhejiang Institute of Freshwater Fisheries, Huzhou,313001, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 21期
关键词：
D O I：
10.7506/spkx1002-6630-20240412-115
中图分类号：
学科分类号：
摘要：
29
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页码：138 / 146
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