Effects of tannin acid and rutin on gelling characteristics of chum salmon skin gelatin

JIN Wengang, SHANG Meijun, LIU Yang, PAN Jinfeng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 123-129.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 123-129. DOI: 10.13995/j.cnki.11-1802/ts.028223

Effects of tannin acid and rutin on gelling characteristics of chum salmon skin gelatin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 123-129 https://doi.org/10.13995/j.cnki.11-1802/ts.028223

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