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来自骨的结构化化合物的特性和体外凝固特性

Saranporn Khoseang1, Narisara Khunsorn1, Dong Xianlong2

  • 1Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

Food chemistry: X
|July 18, 2025
PubMed
概括

鱼类副产品的骨产生具有独特性质的化合物. 这些化合物由于其独特的特性和凝固效应,具有增强食品强化潜力.

关键词:
化 化 化 化碳酸是一种碳酸.凝血是凝固的过程.切割的骨头 切割的骨头可溶性是一种可溶性.

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