HIGHLIGHTS
- who: Karen Wahlstrøm Sanden and colleagues from the (UNIVERSITY) have published the article: Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology, in the Journal: Foods 2021, 10, x FOR PEER REVIEW of /2021/
- how: The data showed that WB contained more β-sheets than the NO and the SM fillets whereas SM fillets expressed the lowest mature collagen fibers. The experiment consists of ten fillets from each chicken group. In this study the results indicated that SM abnormality exhibited significantly lower collagen cross-linking than . . .
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