doi.org/10.1016/j.foodchem.2021.130304

Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition

..., Qilin Huang
31
Food Chemistry9.80
Volume: 363, Pages: 130304 - 130304
Published: Jun 5, 2021
Paper Fields
Paper Details
Title
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
DOI
doi.org/10.1016/j.foodchem.2021.130304
Published Date
Jun 5, 2021
Journal
Food Chemistry
Volume
363
Pages
130304 - 130304
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