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The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network

Li Yuan; Chenya Lu; Tong Shi; Yuanxiu Liu; Xin Wang; Mengzhe Li; Xiaoli Zhang; Ying Tian; Ruichang Gao
Food Research International · Vol. 201 · pp. 115610 · 2025
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-02-01
Publication Year2025
Volume201
Pages115610
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.115610
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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