{"title":"壳聚糖、山茶、姜黄对血蛤香肠抗氧化、质构及贮藏性能的影响。","authors":"Ye-eun Park, Beom-gyun Jeong, Jiyeon Chun","doi":"10.17642/jcc.26.3.3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15363,"journal":{"name":"Journal of Chitin and Chitosan","volume":"24 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antioxidative, Textural and Storage Properties of Blood Clam (Scapharca brough- tonii) Sausage Containing Chitosan, Camellia Sinensis L. and Curcuma longa L.\",\"authors\":\"Ye-eun Park, Beom-gyun Jeong, Jiyeon Chun\",\"doi\":\"10.17642/jcc.26.3.3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":15363,\"journal\":{\"name\":\"Journal of Chitin and Chitosan\",\"volume\":\"24 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Chitin and Chitosan\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17642/jcc.26.3.3\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Chitin and Chitosan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17642/jcc.26.3.3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Antioxidative, Textural and Storage Properties of Blood Clam (Scapharca brough- tonii) Sausage Containing Chitosan, Camellia Sinensis L. and Curcuma longa L.