AGRIS - International System for Agricultural Science and Technology

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

2020

Shen, Hui | Stephen Elmore, J. | Zhao, Mouming | Sun, Weizheng


Bibliographic information
Food chemistry
Volume 329 Pagination 127032 ISSN 0308-8146
Publisher
Elsevier Ltd
Other Subjects
Flavor compounds; Hydroxyl radicals; Myofibrillar proteins; Gel properties; Water mobility; Binding capacity; Flavours release
Language
English
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org