Effects of polyphenols on the gel and digestive properties of Penaeus vannamei myosin after freezing
Author:
Affiliation:
1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China
2. College of Food Science, Shanghai Ocean University, Shanghai 201306, China
Abstract
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00973D
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