Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
| Autor: | Li, Qi, Meng, Zhiming, Hu, Jingrong, Li, Qiqiong, Dong, Yingying, Cai, Chunbo, Zhu, Yingchun |
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| Zdroj: | In Food Chemistry 30 August 2024 450 |
| Databáze: | ScienceDirect |
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