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Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces

Yuan, YW; Cai, WQ; Chen, YW; Chong, YQ; Dong, XP; Wei, JL; Liu, FJ; Shi, YG

Chen, YW (通讯作者),Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Xuezheng Str 18, Hangzhou 310018, Peoples R China.

JOURNAL OF FOOD SAFETY, 2022; 42 (2):

Abstract

Squid ink is rich in abundant natural proteins, lipids, and minerals. The aim of this study was to investigate the influences of different types and c......

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