鱿鱼主要组分与酸味研究进展.
黄玲， 余梦海， 刘晗慧， 张宁… - Journal of Food …, 2022 - search.ebscohost.com
鱿鱼是全球重要的经济型头足类海洋资源, 具有生长周期短, 营养丰富和成本低廉等特点.
鱿鱼胴体, 鱼皮, 软骨, 内脏各部位富含不同功能的高价值组分, 如胶原蛋白, 明胶, 抗氧化色素 …
鱿鱼胴体, 鱼皮, 软骨, 内脏各部位富含不同功能的高价值组分, 如胶原蛋白, 明胶, 抗氧化色素 …
Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas)
DC González-González, ME Lugo-Sánchez… - Food Chemistry, 2021 - Elsevier
The effect of pH and ionic strength (μ) on the extraction capacity of myofibrillar proteins from
Jumbo squid mantle muscle along with the addition of isoascorbic acid (IA) in its gel-forming …
Jumbo squid mantle muscle along with the addition of isoascorbic acid (IA) in its gel-forming …
Fractionation of Squid Pens with Ionic Liquids–An upgraded β-Chitin and Shellfish Protein Production
In this work, the foundation of a biobased ionic liquid utilization of squid waste has been
scrutinized. An ionic liquid screening showed that the biocompatible ionic liquid choline …
scrutinized. An ionic liquid screening showed that the biocompatible ionic liquid choline …
Propuesta de aplicación tecnológica para incrementar la productividad del proceso extractivo de pota en el puerto de Pucusana
AA Martos Ramírez - 2021 - repositorio.usil.edu.pe
La siguiente investigación relaciona la aplicación de tecnología extractiva y la actividad
potera del desembarcadero pesquero de Pucusana que busca incrementar la productividad …
potera del desembarcadero pesquero de Pucusana que busca incrementar la productividad …