Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi

Innovative Food Science & Emerging Technologies - Tập 72 - Trang 102744 - 2021
Ouyang Zheng1, Shuai Luo1, Qinxiu Sun1,2,3, Shucheng Liu1,2,3, Shuai Wei1,2,3, Qiuyu Xia1,2,3, Hongwu Ji1,2,3, Jiming Hao1,2,3, Chujin Deng1,2,3
1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Seafood Engineering Technology Research Centre, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
2Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
3Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China

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Innovative Food Science & Emerging Technologies

Tập 72

102744

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