Enhancement of in vitro digestive properties of silver carp (Hypophthalmichthys olivaceus) surimi gels by oxidized dihydromyricetin
Improving the digestibility of surimi products is key to boosting both their nutritional value and functional benefits. This study investigated how oxidized dihydromyricetin (oDMY) influences the digestion of silver carp surimi. Surimi gels were treated with four different concentrations of oDMY (0....
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2025-06-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240113 |
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