Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing
| Autor: | Huang, Yanpei, Zhou, Ying, Liu, Yuanyuan, Wan, Jing, Hu, Ping, Liu, Linggao, Li, Mingming, Zhou, Yeling, Gu, Sha, Chen, Dan, Hu, Bokai, Hu, Ke, Zhu, Qiujin |
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| Zdroj: | In Food Chemistry: X 30 March 2023 17 |
| Databáze: | ScienceDirect |
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