Your browser doesn't support javascript.
loading
Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork.
Wang, Xiao-Jie; Zheng, Xi-Qun; Liu, Xiao-Lan; Kopparapu, Narasimha-Kumar; Cong, Wan-Suo; Deng, Yong-Ping.
Affiliation
  • Wang XJ; Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
  • Zheng XQ; Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
  • Liu XL; Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China. Electronic address: liuxiaolan001@126.com.
  • Kopparapu NK; Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
  • Cong WS; Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
  • Deng YP; Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
Food Chem ; 227: 335-341, 2017 Jul 15.
Article in En | MEDLINE | ID: mdl-28274441
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Zein / Food Additives / Lipids / Meat Limits: Animals Language: En Journal: Food Chem Year: 2017 Document type: Article
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Zein / Food Additives / Lipids / Meat Limits: Animals Language: En Journal: Food Chem Year: 2017 Document type: Article