A systemic study on the effect of egg white protein and isomalto-oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long-term frozen storage
- Zhang, Z.
- Xiong, Z.
- Xiong, H.
- Walayat, N.
- Nawaz, A.
- Khalifa, I.
- Aadil, R.M.
- Li, S.
- Lorenzo Rodriguez, J.M.
ISSN: 1365-2621, 0950-5423
Ano de publicación: 2022
Volume: 57
Número: 12
Páxinas: 7816-7828
Tipo: Artigo