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Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations |
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Titel: |
Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations |
Auteur: |
Yu, Zhihui Gao, Yating Jia, Xinyi Cui, Shuai Ma, Li Zheng, Dan Li, Xin Li, Long Zhang, Lixin Chen, Yisheng |
Verschenen in: |
Trends in food science and technology. [Regular ed.] |
Paginering: |
Jaargang 143 () nr. C pagina's p. |
Jaar: |
2024 |
Inhoud: |
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Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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