Influence of (ultra-)processing methods on aquatic proteins and product quality.

导出 LinkOut

翻译打印收藏纠错

作者： Jingjing,Chen ^[1] ; Huawei,Ma ^[2] ; Ailing,Guo ^[3] ; Min,Lv ^[2] ; Qingyan,Pan ^[3] ; Shiya,Ya ^[2] ; Hui,Wang ^[2] ; Chuanyan,Pan ^[4] ; Linyuan,Jiang ^[2]

作者单位： Tourism and Health Vocational College, Zhoushan Islands New Area, Zhoushan, China. ^[1] Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi, Guangxi Academy of Fishery Science, Nanning, China. ^[2] College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China. ^[3] Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi, Guangxi Academy of Fishery Science, Nanning, China.;College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China. ^[4]

关键词 aquatic products processing methods protein quality

主题词食品处理和加工(Food Handling);氧化还原(Oxidation-Reduction);营养价值(Nutritive Value);动物(Animals);人类(Humans);海味(Seafood);鱼蛋白质类(Fish Proteins)

DOI 10.1111/1750-3841.17437

PMID 39503310

发布时间 2024-12-27

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交