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Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida.
Jiang, Shan; Yu, Meiqi; Wang, Yingzhen; Yin, Wei; Jiang, Pengfei; Qiu, Bixiang; Qi, Hang.
Afiliação
  • Jiang S; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Yu M; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Wang Y; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Yin W; Dalian Gaishi Food Co., Ltd., Dalian 116047, China.
  • Jiang P; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Qiu B; Fujian Yida Food Co., Ltd., Fuzhou 350500, China.
  • Qi H; National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods ; 11(8)2022 Apr 08.
Article em En | MEDLINE | ID: mdl-35454666
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China