Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology
-
Published:2024-10
Issue:
Volume:61
Page:104860
-
ISSN:2212-4292
-
Container-title:Food Bioscience
-
language:en
-
Short-container-title:Food Bioscience
Author:
Yao Yishun,
Huang Meigui,
Wang Xiaomin,
Yu Jingyang,
Cui HepingORCID,
Hayat Khizar,
Zhang Xiaoming,
Ho Chi-Tang