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Publikováno v:
Foods, Vol 13, Iss 4, p 629 (2024)
This study aimed to investigate the synergistic effects of high-intensity ultrasound (0, 5, 10, 15, and 20 min) in combination with L-lysine (15 mM) on improving the solubility and flavour adsorption capacity of myofibrillar proteins (MPs) in low-ion
Externí odkaz:
https://doaj.org/article/64696860148c4dba86c1b746ac09b967