4 results on '"Luo, Xiaoying"'
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2. Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
3. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
4. In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking
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