Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.

Autor: Sheng-Ming Zhao1,2 Zhaoshengming2008@126.com, Zhao Li1,2, Ning-Ning Li1,2, Yan-Yan Zhao1, Zhuang-Li Kang1,2, Ming-Ming Zhu1,2, Han-Jun Ma1,2
Zdroj: Journal of Food Science (John Wiley & Sons, Inc.). Nov2021, Vol. 86 Issue 11, p4946-4957. 12p.
Databáze: Academic Search Ultimate
Externí odkaz: