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Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Crossref DOI link: https://doi.org/10.1007/s11947-017-1963-7

Published Online: 2017-07-24

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Feng, Xiao

Zhu, Yiyi

Liu, Qin

Lai, Shaojuan

Yang, Hongshun https://orcid.org/0000-0002-2965-4353
Funding

Funding for this research was provided by:

Singapore Ministry of Education Academic Research Fund (Tier 1 (R-143-000-583-112))

National Natural Science Foundation of China (31371851)

National Natural Science Foundation of China (31471605)

Fujian Putian Sea-100 Food Co., Ltd (R-143-000-633-597)
License Information

License valid from 2017-07-24