Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel
Crossref DOI link: https://doi.org/10.1007/s13197-015-1974-1
Published Online: 2015-08-10
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vate, Naveen Kumar
Benjakul, Soottawat
Text and Data Mining valid from 2015-08-10