Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein
| Autor: | Peng, Zhangwen a, b, Zhang, Yue a, Wang, Huiqin a, Gao, Guanzhen a, Yu, Zhaoshuo a, Chong, Pik Han a, Ding, Wei a, Ke, Lijing a, Zhou, Jianwu a, ∗, Rao, Pingfan a, Wang, Qiang c |
|---|---|
| Zdroj: | In LWT December 2021 152 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect