Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Hui Shen, J. Stephen Elmore, Mouming Zhao, Weizheng Sun

Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research