Subject
Biochemistry,Food Science
Reference52 articles.
1. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese;Ayyash;Journal of Dairy Science,2011
2. Absorption, uptake and tissue affinity of high-molecular-weight hyaluronan after oral administration in rats and dogs;Balogh;Journal of Agricultural and Food Chemistry,2008
3. A comprehensive analysis of the safety of a new range of injectable hyaluronic acid products for aesthetic indications;Bank;Journal of the American Academy of Dermatology,2017
4. Final report of the safety assessment of hyaluronic acid, potassium hyaluronate, and sodium hyaluronate;Becker;International Journal of Toxicology,2009
5. Effect of enzymatic tenderization, blade tenderization, or precooking on sensory and processing characteristics of beef bacon;Bruggen;Journal of Food Quality,1993
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献