Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage-Reference-Cited by-同舟云学术

Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Published:2020-02 Issue: Volume:160 Page:107973
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cheng Jingrong,Xu Liang,Xiang Rong,Liu Xueming,Zhu Mingjun

Funder

Province Natural Science Fund of Guangdong

National Natural Science Foundation of China

Guangzhou Science and Technology Program Key Projects

Guangdong Science and Technology Project

Guangdong Yangfan Program

R&D Projects in key Areas of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science

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