The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions

ABSTRACT:

SUBMITTER: Lv Y 

PROVIDER: S-EPMC11675233 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature