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Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage.
Yu, Jiangyong; Guo, Mei; Liu, Guishan; Zhang, Jingjing; Fan, Naiyun; Li, Xiaorui; Sun, Yourui; Yuan, Jiangtao; Huang, Rui.
Afiliación
  • Yu J; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
  • Guo M; Wuzhong Grain and Oil Product Quality Inspection Station, Wuzhong Food and Strategic Reserves Administration, Wuzhong 751100, Ningxia, China.
  • Liu G; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
  • Zhang J; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
  • Fan N; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
  • Li X; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
  • Sun Y; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
  • Yuan J; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
  • Huang R; School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China.
Food Sci Anim Resour ; 42(4): 580-592, 2022 Jul.
Article en En | MEDLINE | ID: mdl-35855275
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Anim Resour Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Anim Resour Año: 2022 Tipo del documento: Article País de afiliación: China