Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams
| Autor: | Palamae, Suriya, Temdee, Wattana, Saetang, Jirakrit, Patil, Umesh, Suyapoh, Watcharapol, Yingkajorn, Mingkwan, Fan, Xinru, Zhang, Bin, Benjakul, Soottawat |
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| Zdroj: | In Food Chemistry 30 July 2024 447 |
| Databáze: | ScienceDirect |
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