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Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin.
Guo, Wenwen; Ding, Keying; Su, Kaiyuan; Sun, Wanyi; Zhan, Shengnan; Lou, Qiaoming; Huang, Tao.
Afiliação
  • Guo W; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
  • Ding K; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
  • Su K; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
  • Sun W; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
  • Zhan S; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
  • Lou Q; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315800, China.
  • Huang T; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China.
Gels ; 9(2)2023 Feb 01.
Article em En | MEDLINE | ID: mdl-36826288
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Gels Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Gels Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China