HIGHLIGHTS
- who: Zhi Chen et al. from the College of Biological Science and Agriculture, Qiannan Normal University for Nationalities have published the research: Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by -Carrageenan, in the Journal: Foods 2023, 12, 1444. of 29/03/2023
- what: The aim of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by The studies above focused on the u03ba-carrageenan utilization in sausage and its effect on the hardness and overall acceptance of sausage, but the underlying mechanism of this phenomenon had . . .
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