Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage

被引：0
|
作者：
Yi, Shumin [1 ]
Ye, Beibei [1 ]
Zhang, Shiwen [1 ]
Yu, Yongming [1 ]
Zhao, Wenhao [1 ]
Li, Xuepeng [1 ]
Fan, Daming [2 ]
Yu, Xiaojun [3 ]
Ding, Haochen [3 ]
Huang, Jianlian [3 ]
Xu, Yongxia [1 ]
Mi, Hongbo [1 ]
Li, Jianrong [1 ]
机构：
[1] National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou,121013, China
[2] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China
[3] Liaoning Anjoy Food Co. Ltd., Anshan,114100, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 12期
关键词：
D O I：
10.7506/spkx1002-6630-20180423-296
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：16 / 21
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