Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds
- 作者Tanong Aewsiri; Soottawat Benjakul; Wonnop Visessanguan; Jong-Bang Eun; Peter A. Wierenga; Harry Gruppen
- 卷第117卷
- 期第1期
- 印刷ISSN0308-8146
- 文件大小522.98KB
- 发表时间2009
- DOI10.1016/j.foodchem.2009.03.092
- 页码160-168