Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi

Autor: Monto, Abdul Razak, Yuan, Li, Xiong, Zhiyu, Shi, Tong, Li, Mengzhe, Wang, Xin, Liu, Lu, Jin, Wengang, Li, Jianrong, Gao, Ruichang
Zdroj: In Food Chemistry 1 December 2024 460 Part 2
Databáze: ScienceDirect
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