Order Article Reprints
Journal: Foods, 2024
Volume: 13
Number: 4070
Article:
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions
Authors:
by
Yinyin Lv, Xiuqin Wang, Ruoyi Hao, Xianhao Zhang, Xianbing Xu, Shengjie Li, Xiuping Dong and Jinfeng Pan
Link:
https://www.mdpi.com/2304-8158/13/24/4070
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