Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi
Xia Gao, Juan You, Tao Yin, Shanbai Xiong, Ru Liu
Topics & Concepts
Salt (chemistry)Disulfide bondChemistryFood scienceOrganic chemistryBiochemistryMeat and Animal Product QualityFood Industry and Aquatic BiologyProtein Hydrolysis and Bioactive Peptides