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Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16594
Abstract: The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense…
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Keywords:
ultrahigh pressure;
allicin gel;
gel;
uhp allicin ... See more keywords