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Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage
Authors:Tao Ye  Xing Chen  Zhina Chen  Rui Liu  Yun Wang  Lin Lin  Jianfeng Lu
Affiliation:1. School of Bioengineering, Huainan Normal University, Huainan, China;2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;3. School of Bioengineering, Huainan Normal University, Huainan, China

Contribution: Data curation, Formal analysis, Methodology, Resources, Supervision;4. School of Bioengineering, Huainan Normal University, Huainan, China

Contribution: Data curation, ​Investigation, Resources, Software, Visualization;5. School of Bioengineering, Huainan Normal University, Huainan, China

Contribution: Funding acquisition, Methodology, Supervision;6. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China

Abstract:
Keywords:mitten crab  oxidation  protein structure  shelf life  water status
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