Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties
Author:
Affiliation:
1. Department of Animal and Food Sciences University of Kentucky Lexington Kentucky USA
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12733
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4. Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel
5. Quantitation of Protein Cysteine–Phenol Adducts in Minced Beef Containing 4-Methyl Catechol
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