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Enhancement mechanism of glycation with l-arabinose and xylose on texture properties of silver carp mince gel |
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| Authors: | Junya Liu Xueshen Zhu Wenzheng Shi |
| Affiliation: | 1. College of Life Science and Chemistry, Jiangsu Key Laboratory of Biofunctional Molecule, Jiangsu Second Normal University, Nanjing, China;2. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China |
| Abstract: | |
| Keywords: | silver carp mince glycation l-arabinose xylose texture properties |