Ningning Xie

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Physicochemical Characteristics and Gel-Forming Properties of Mandarin Fish (Siniperca Chuatsi) Protein During the Fish Fermentation with Lactobacillus Sake Smf-L5: The Formation of Garlic-Cloves Shaped Protein Gel

Number of pages: 29 Posted: 25 Oct 2022
Yingqin Zhou, Mingliu Yang, Junfeng Yin, Jingjing Huang, Yan Yan, Fusheng Zhang and Ningning Xie
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
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Abstract:

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Mandarin fish, Fermented fish, Physicochemical characteristic, Elastic texture, Pearson correlation