Development of a water gradient film through film and ice-glazing approach utilizing konjac glucomannan and high acyl gellan gum for enhanced preservation of frozen snakehead (Channa argus) fillets
蛇头
结冷胶
化学
葡甘露聚糖
食品科学
材料科学
渔业
生物
鱼
作者
Man Xiao,Chun Peng,Jiaming Qin,Shuangshuang Wang,Xiaohe Wu,Katsuyoshi Nishinari,Fatang Jiang