1Effects of surimi by-product hydrolysates on processing quality and difference analysis of volatile compounds of silver carp surimi gel

作者： Zhang, Xiaodi; Zhang, Yiqi; Dai, Zhiyuan; Zhang, Xiaodi; Liu, Jingke; SCI

机构： Zhejiang Gongshang Univ, Inst Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Zhejiang Prov Joint Key Lab Aquat Prod Proc, 149 Jiaogong Rd, Hangzhou, Peoples R China; Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, 598 Heping West Rd, Shijiazhuang, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Surimi by-product; Silver carp surimi; Protein hydrolysates; Physicochemical property; Volatile compounds

年份：2024