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Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents
Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm(−2)). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecul...
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| Publicado no: | Ultrason Sonochem |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7786557/ https://ncbi.nlm.nih.gov/pubmed/32906063 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ultsonch.2020.105326 |
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