鱼皮胶原蛋白的提取, 特性及其应用研究进展.
- Published in:
- Food Research & Development, 2022, v. 43, n. 9, p. 212, doi. 10.12161/j.issn.1005-6521.2022.09.029
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- Publication type:
- Article
Works by 颜子恒
Results: 4
1
2
复合无磷保水剂对反复冻融鲟鱼片理化特性及 微观结构的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 87, doi. 10.7506/spkx1002-6630-20210511-117
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- Publication type:
- Article
3
超声波对鲟鱼鱼糜热诱导凝胶特性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 262, doi. 10.16429/j.1009-7848.2025.01.025
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- Article
4
超声波对鸳鱼皮酸溶性胶原蛋白提取及理化特性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 125, doi. 10.16429/j.1009-7848.2023.10.014
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- Publication type:
- Article