当前位置: 首页 > 新闻资讯 > 产品文献 > "酶免"产品文献：Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization

"酶免"产品文献：Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization

酶免官方商城 / 2022-03-10

文献标题

Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization

文献作者

Jia Liu，Chengrong Wen，Mei Wang，Sijie Wang，Nan Dong，Zunguo Lei，Songyi Lin，Beiwei Zhu

发表时间

2019年5月15日

文献影响因子

6.306

使用的酶免试剂盒产品名称

土豆肽聚糖（PG）ELISA试剂盒
果胶果酯酶（PME）ELISA试剂盒

下一篇:"酶免"产品文献：Transcriptome analysis of healthy and fatty liver revealed that inhibition of SLCO1B3 induces abnormal liver metabolism and lipid synthesis
上一篇:"酶免"产品文献：Melatonin enhances the cadmium tolerance of mushrooms through antioxidant-related metabolites and enzymes

全部产品分类

浏览历史

"酶免"产品文献：Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization