HIGHLIGHTS
- who: (Print and collaborators from the (UNIVERSITY) have published the research: Food Sci. Technol, Campinas, 43, e107122, 2023 1 Food Science and Technology ISSN 0101-2061 (Print), in the Journal: (JOURNAL)
- how: The results showed that Eu inhibited the increase of surface hydrophobicity and carbonyl content but did not prevent the oxidation-induced loss of thiol groups. This result showed that the gel strength and water retention were also stronger.
SUMMARY
Myofibrillar protein (MP) is a major component of all muscle proteins (Zhou et_al, 2019a), it plays a leading role in . . .
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