Author:
Bai Xue,Shi Shuo,Kong Baohua,Chen Qian,Liu Qian,Li Zihao,Wu Kairong,Xia Xiufang
Funder
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Evaluation of carcass, organ and organoleptic properties of spent layers of different poultry types;Akinwumi;Botswana Journal of Agriculture and Applied Sciences,2013
2. Relationship between molecular structure characteristics of feed proteins and protein in vitro digestibility and solubility;Bai;Asian-Australasian Journal of Animal Sciences,2016
3. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agriculture and Food Chemistry,2012
4. Bejerholm. C., & Barton-Gade, P. (1986). Effect of intramuscular fat level on eating quality of pig meat, Proceedings of the 30th European meeting of meat research workers. Proceedings of the 32nd European Meeting of Meat Research Workers, 2, 389-391.
5. Chlorogenic acid-mediated gel formation of oxidatively stressed MP;Cao;Food Chemistry,2015
Cited by
30 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