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	Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
	Zheng H.[1,2,3,4]; Beamer S.K.[1]; Matak K.E.[1]; Jaczynski J.[1]
	2019
卷号	278页码:644
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5492584
专题	广东海洋大学
作者单位	1.[1]West Virginia University, Division of Animal and Nutritional Science, P.O. Box 6108, Morgantown, WV 26506-6108, United States 2.[2]Guangdong Ocean University, College of Food Science and Technology, Zhanjiang, 524088, China 3.[3]Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, 524088, China 4.[4]Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China
推荐引用方式 GB/T 7714	Zheng H.[1,2,3,4],Beamer S.K.[1],Matak K.E.[1],et al. Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation[J],2019,278:644.
APA	Zheng H.[1,2,3,4],Beamer S.K.[1],Matak K.E.[1],&Jaczynski J.[1].(2019).Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation.,278,644.
MLA	Zheng H.[1,2,3,4],et al."Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation".278(2019):644.

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