Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

已完结 10 由 hxx 发布于 2024/7/9 19:46:55

DOI:10.1016/j.foodhyd.2022.108018
作者：Xuejiao Wang , Yongxin Yi , Chaofan Guo , Xingwei Wang , Jingyang Yu , Shuqin Xia
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The study aims to use thermal processing to enhance sodium release from surimi matrix during oral processing and therefore improve the saltiness perception. Surimi gels were prepared by one-

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