化学
蔗糖
低温保护剂
食品科学
咀嚼度
山梨醇
甜蜜
色谱法
糖
低温保存
生物
细胞生物学
胚胎
作者
Naiyong Xiao,Zhihang Tian,Qiang Zhang,Huiya Xu,Yantao Yin,Shucheng Liu,Wenzheng Shi
摘要
Overall, EGCG partially replacing sucrose can play an alternative cryoprotectant with a lower sweetness to prevent the quality of surimi from deteriorating. © 2024 Society of Chemical Industry.
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