The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles

Author:

Huang Yizhen12,Liu Yu12,Zhang Nana12,Zhang Lin12,Ma Xiaoxiao12,Qin Lei12,Dong Xiuping12ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China

2. National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing Dalian Liaoning China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

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