不同类型卡拉胶美拉德产物的制备及其对鲅鱼鱼糜凝胶品质的影响
石瑞桃, 许晓敏, 许喆, 马堃, 邹宇, 李瑶瑶, 韩世英, 李婷婷, 韩玲钰
Preparation of different carrageenan Maillard products and their effects on quality of Spanish mackerel surimi gel
SHI Ruitao, XU Xiaomin, XU Zhe, MA Kun, ZOU Yu, LI Yaoyao, HAN Shiying, LI Tingting, HAN Lingyu
食品与发酵工业
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2023, (17): 230
-236
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DOI: 10.13995/j.cnki.11-1802/ts.032424
