Effects of distinct lipid phases and packaging on alleviating the quality deterioration of surimi gels during frozen storage
Yuxin Wang(Chinese Academy of Sciences), Daming Fan(Jiangnan University), Hao Zhang(Luohe Medical College), Bowen Yan(Jiangnan University), Weijian Ye(Jiangnan University), Haochen Ding, Wei Chen(State Key Laboratory of Food Science and Technology), Jianxin Zhao(Jiangnan University), Xidong Jiao(Jiangnan University), Nana Zhang(China Agricultural University), Jianlian Huang(Institute of Refrigeration)
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