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    Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine

    Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine by Wenhui Ma, Guangcan Liang, Qiliang Huang, Feng Ling, Weilin Pan, Yungang Cao, Miao Chen

    Published 2025-07-01
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