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Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins.
Xu, Yongxia; Zhao, Jiamei; Wang, Rui; Li, Xuepeng; Mi, Hongbo; Li, Jianrong.
Afiliação
  • Xu Y; College of Food Science, Southwest University, Chongqing, China.
  • Zhao J; College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China.
  • Wang R; College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China.
  • Li X; College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China.
  • Mi H; College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China.
  • Li J; College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China.
J Sci Food Agric ; 99(11): 5028-5034, 2019 Aug 30.
Article em En | MEDLINE | ID: mdl-30989657
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cyprinidae / Aldeídos / Temperatura Alta / Proteínas Musculares / Miofibrilas Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cyprinidae / Aldeídos / Temperatura Alta / Proteínas Musculares / Miofibrilas Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article