Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Xianqi YAO"'
Autor:
Wei GUO, Miaomiao LIU, Yue PAN, Mingxing FENG, Xianqi YAO, Huan ZHANG, Junrong HUANG, Yungang CAO
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 468-475 (2023)
Plant essential oil is a class of natural bacteriostatic agents that could effectively inhibit numerous meat spoilage and pathogenic bacteria, which has broad application prospects in the meat industry. As a nanoscale embedding system, nanoemulsion i
Externí odkaz:
https://doaj.org/article/bda4f494c7564bc8ada330422d806a73
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100318- (2022)
The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH
Externí odkaz:
https://doaj.org/article/1047b1c01931450ab72776e57a196fb6
Publikováno v:
Meat Science. 201:109189
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7e88cecefa5ffe7303c6156c1e43044
https://doi.org/10.1016/j.meatsci.2023.109189
https://doi.org/10.1016/j.meatsci.2023.109189
Publikováno v:
Food Research International. 164:112360
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83fcf4c091cfd9b46b0c2b57fc0d5b43
https://doi.org/10.1016/j.foodres.2022.112360
https://doi.org/10.1016/j.foodres.2022.112360