Effect of Hot-pressing Conditions on the Physicochemical Properties and Flavor of Gelatin Extracted from Sturgeon Cartilage (SCG)
In order to explore the effects of different hot-pressing conditions on the physicochemical properties and flavor quality enhancement of gelatin extracted from sturgeon cartilage (SCG) and expand its potential applications, sturgeon cartilage was used as raw material for the production of SCG via ho...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050438 |
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