Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber

Author:

Zhu Lulu,Sun Xiao,Fan Yan,Wang Yangfan,Qi Xin,Hou Hu

Funder

National Natural Science Foundation of China

Taishan Scholar Foundation of Shandong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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