Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp ( fi >Cyprinus carpio/fi>Cyprinus carpio )

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第7期|共9页
• 作者

  Zeng Qingzhu; Dai Mingrui; Yang Yuan; Su Dongxiao; Feng Shilun; He Shan; Tian Bin;

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• 作者单位

  School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhou China;

  School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhou China;

  School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhou China;

  School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhou China;

  Department of Molecular Sciences Faculty of Science and EngineeringMacquarie UniversitySydney Australia;

  School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhou China;

  Faculty of Agricultural and Life SciencesLincoln UniversityLincoln New Zealand;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  fish protein hydrolysates; deep‐fried kamaboko; fat reduction; texture profile analysis;

  机译：鱼蛋白水解酸酯;油炸kamaboko;脂肪减少;纹理剖面分析;