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

doi:10.13995/j.cnki.11-1802/ts.032424

SHI Ruitao, XU Xiaomin, XU Zhe, MA Kun, ZOU Yu, LI Yaoyao, HAN Shiying, LI Tingting, HAN Lingyu

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 230-236.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 230-236. DOI: 10.13995/j.cnki.11-1802/ts.032424

Preparation of different carrageenan Maillard products and their effects on quality of Spanish mackerel surimi gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(17): 230-236 https://doi.org/10.13995/j.cnki.11-1802/ts.032424

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Received	Revised	Published
2022-05-23	2022-10-08	2023-09-15
Issue Date
2023-09-27

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