Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis
Saved in:
| Published in: | Food Quality and Safety |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis
- Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
- An evaluation of Massachusetts’ flavored tobacco restriction one year after policy implementation: Is it promoting equity?
- Low-temperature plasma sterilization for preserving mango powder during storage: Physicochemical, microbial, and flavor characteristic analyses
- Systematic Assessment of Flavor Cues and Additives in Cigarettes and Heated Tobacco Products in Korea: Cross-Sectional Surveillance Study
- Role of temperature and humidity fluctuations in shrimp quality deterioration during frozen storage
- International Digestive Endoscopy Network consensus on the management of antithrombotic agents ...