Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing.
Food Chem X
; 17: 100544, 2023 Mar 30.
Article
in En
| MEDLINE
| ID: mdl-36845486
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem X
Year:
2023
Document type:
Article
Affiliation country:
China