Factors and conditions for improving gel properties and thermal stability of tilapia skin gelatin

WANG Zhuqing; ZHANG Lili; LIU Zhi; TANG Jiali; WANG Ruoyu; LIU Wenxuan; WANG Xinyu; CUI Linlin

doi:10.13995/j.cnki.11-1802/ts.029530

WANG Zhuqing, ZHANG Lili, LIU Zhi, TANG Jiali, WANG Ruoyu, LIU Wenxuan, WANG Xinyu, CUI Linlin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 226-232.

PDF(2826 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 226-232. DOI: 10.13995/j.cnki.11-1802/ts.029530

Factors and conditions for improving gel properties and thermal stability of tilapia skin gelatin

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(24): 226-232 https://doi.org/10.13995/j.cnki.11-1802/ts.029530

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2826 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-09-27	2021-11-22	2022-12-25
Issue Date
2023-01-06

Please choose a citation manager

Content to export