Decolorization of Antarctic krill hydrolysate for salt reduction in surimi gel: improvement of taste, gel properties, and flavor profile

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Publication date: 30 April 2026

Source: Food Research International, Volume 230

Author(s): Yurui Zhang, Bo Wang, Yan Li, Xin Jiang, Shangkun Li, Keqiang Lai, Guoping Zhu, Wenzheng Shi

Publication date: 30 April 2026Source: Food Research International, Volume 230Author(s): Yurui Zhang, Bo Wang, Yan Li, Xin Jiang, Shangkun Li, Keqiang Lai, Guoping Zhu, Wenzheng Shi Read More