Nucleation of amino acid-rich crystals on the surface of dried scallop ( Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity.

Autor: Hu, Jinhua1,2, Zhang, Junwei1, Liu, Dasong1,2, Regenstein, Joe M.3, Zhou, Peng1,2
Zdroj: International Journal of Food Science & Technology. Sep2016, Vol. 51 Issue 9, p2064-2070. 7p.
Databáze: Academic Search Ultimate
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