Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of <i>Laminaria japonica</i>.

Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica.

Yang, Zuomiao; Li, Xueting; Yu, Meiqi; Jiang, Shan; Qi, Hang.

Afiliação

Yang Z; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Li X; Haide College, Ocean University of China, Qingdao 266003, China.
Yu M; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Jiang S; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Qi H; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Foods ; 12(8)2023 Apr 12.

Article em En | MEDLINE | ID: mdl-37107414