Your browser doesn't support javascript.
loading
Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles.
Liu, Chunyun; Kong, Lingru; Yu, Pengjuan; Wen, Rongxin; Yu, Xiaobo; Xu, Xinglian; Peng, Xinyan.
Afiliação
  • Liu C; College of Life Sciences, Yantai University, Yantai 264005, China.
  • Kong L; College of Life Sciences, Yantai University, Yantai 264005, China.
  • Yu P; College of Life Sciences, Yantai University, Yantai 264005, China.
  • Wen R; College of Life Sciences, Yantai University, Yantai 264005, China.
  • Yu X; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Xu X; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Peng X; College of Life Sciences, Yantai University, Yantai 264005, China.
Foods ; 11(14)2022 Jul 19.
Article em En | MEDLINE | ID: mdl-35885376
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China