Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder

作者：Mengting Chen, Zhida Sun, Aimin Ma, Gangpeng Shi, Guangquan Xiong, Yu Qiao, Sheng Chen, Wenjin Wu, Jing Liu, Ziyi Tu, Lan Wang, Shi Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143605 · 被引用次数：10 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth