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Journal description
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Details for article 106 of 118 found articles
| Title: |
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network |
| Author: |
Yuan, Li Lu, Chenya Shi, Tong Liu, Yuanxiu Wang, Xin Li, Mengzhe Zhang, Xiaoli Tian, Ying Gao, Ruichang |
| Appeared in: |
Food research international |
| Paging: | Volume 201 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 106 of 118 found articles
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