Corrigendum to "Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase" [Food Chem. 176 (2015) 115-122].

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第一作者： Yaqin,Hu

第一单位： Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.

作者： Yaqin,Hu ^[1] ; Wenjuan,Liu ^[1] ; Chunhong,Yuan ^[2] ; Katsuji,Morioka ^[3] ; Shiguo,Chen ^[4] ; Donghong,Liu ^[1] ; Xingqian,Ye ^[1]

作者单位： Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. ^[1] Faculty of Fisheries, Kagoshima University, 4-50-20 Shimoarata, Kagoshima 890-0056, Japan. ^[2] Lab of Aquatic Product Utilization, Kochi University, Kochi 783-8502, Japan. ^[3] Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: chenshiguo210@163.com. ^[4]

DOI 10.1016/j.foodchem.2016.06.082

PMID 27374603

发布时间 2019-11-20

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Food chemistry

2016年212卷

844页

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Corrigendum to "Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase" [Food Chem. 176 (2015) 115-122].

Food chemistry

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Food chemistry

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Corrigendum to "Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase" [Food Chem. 176 (2015) 115-122].

Food chemistry

相似文献

Food chemistry

相关期刊

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