柯维馨

Lecturer (Higher Education Institution)

Effect of citrus fiber on physicochemical quality of Frankfurter sausages: A study on lipid oxidation and protein gel characteristics

Release time:2024-11-05Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Diao Xinyue,Zhu Jiaying,Huang Linjing,Li Shanshan,Mao Xinrui,Li Chunbao,Ke Weixin
Correspondence Author:

KWX
Document Code:

2c9e868c92e7b4930192f4e5e8545d86
Volume:

209
Translation or Not:

no
Date of Publication:

2024-10-01