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Enhanced physical properties of reduced-salt surimi gels from Amur sturgeon (Acipenser schrenckii) by l-arginine and l-histidine

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:01458892

Translation or Not:no

Pre One:Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection

Next One:Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院 Business Address:食品楼201室 Contact Information:0511-88780201 E-Mail:xiyuan2008@ujs.edu.cn

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