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Effect of Ball Mill Treatment on the Physicochemical Properties and Digestibility of Protein Extracts Generated from Scallops (Chlamys farreri).
Wu, Di; Wu, Chao; Chen, Hui; Wang, Zhenyu; Yu, Cuiping; Du, Ming.
Afiliação
  • Wu D; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. m13039998695@163.com.
  • Wu C; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. wuchaojiangnan@126.com.
  • Chen H; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. realcrital@126.com.
  • Wang Z; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. wangzhenyu@dlpu.edu.cn.
  • Yu C; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. yuguiyan@126.com.
  • Du M; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. duming@dlpu.edu.cn.
Int J Mol Sci ; 19(2)2018 Feb 09.
Article em En | MEDLINE | ID: mdl-29425186
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas Alimentares / Pectinidae / Manipulação de Alimentos Limite: Animals Idioma: En Revista: Int J Mol Sci Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas Alimentares / Pectinidae / Manipulação de Alimentos Limite: Animals Idioma: En Revista: Int J Mol Sci Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China