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Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica.
Yang, Zuomiao; Li, Xueting; Yu, Meiqi; Jiang, Shan; Qi, Hang.
Affiliation
  • 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 in En | MEDLINE | ID: mdl-37107414
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: China Country of publication: Suiza
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: China Country of publication: Suiza