Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp

已完结 10 由哈哈哈发布于 2024/7/11 16:07:48

DOI:10.1016/j.foodhyd.2024.109925
作者：Dan Wu , Jian Xiong , Pei Li , Yan Zhang , Fan Li , Tao Yin , Qilin Huang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study investigated the dual enhancement effect of five yeast extracts (YE) on gel properties and saltiness perception of low-salt (1% NaCl) surimi gels. The addition of YE not only pron

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