Optimization of Sipunculus nudus Flavored Jelly Process Using Response Surface Methodology
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Published:2023
Issue:03
Volume:12
Page:185-194
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ISSN:2166-613X
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Container-title:Hans Journal of Food and Nutrition Science
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language:
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Short-container-title:HJFNS
Publisher
Hans Publishers
Reference22 articles.
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4. Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment
5. Effect of polysaccharides extracted from Sipunculus nudus (SNP) on the lifespan and immune damage repair of Drosophila melanogaster exposed to Cd (VI)