Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 oC

已完结 10 由忙于论文的大学生发布于 2025/5/10 11:28:01

DOI:10.1007/s11947-024-03592-w
作者：Siyang Liu, Jingxu Zhao, Chunhong Yuan, Ru Jia, Wenge Yang, Zhaohui Qiao, Hideharu Tsukagoshi, Changrong Ou, Huamao Wei
文献类型：期刊论文
补充材料：只需要正文

Springer

Abstract：The aim of this study was to investigate the effect of static magnetic field (SMF) synergized with low temperature (4 °C) on the properties of shrimp gels and to reveal the underlying mechan

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